These savory corn pancakes are a delightful twist on the classic griddle cakes, featuring a blend of spices and fresh ingredients for a flavorful and satisfying dish.
Combine the cornmeal, flour, chili powder, baking powder, and salt in a mixing bowl.
Sifting the dry ingredients together ensures a smoother batter.
In another bowl, whisk together the egg, milk, melted butter, and honey until well combined.
Make sure the butter is not too hot to avoid cooking the egg.
Add the wet mixture to the dry ingredients and stir until just combined. Fold in the corn kernels and green onion.
Do not overmix the batter to keep the pancakes light and fluffy.
Heat a nonstick frying pan over medium heat and lightly oil it. Scoop 2-tablespoon portions of batter onto the pan, cooking three pancakes at a time.
Use a small ladle or measuring spoon for consistent pancake sizes.
Cook each pancake for about 1 minute per side, or until golden brown. Repeat with the remaining batter.
Adjust the heat as needed to prevent burning.
Serve the pancakes warm, garnished with additional green onion or a dollop of sour cream if desired.
Serving the pancakes immediately ensures the best texture and flavor.
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