Spicy Corn Pancakes with Dill Yogurt

Name: Spicy Corn Pancakes with Dill Yogurt
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 118 milliliters buttermilk; 118 milliliters cornmeal; 3 to large ears corn, cut off the cob (about 3 cups corn kernels); 2 eggs, lightly beaten; 2 Tbsps extra virgin olive oil; 59 milliliters all-purpose flour; 2 Tbsps chopped fresh dill; 355 milliliters Greek yogurt (see note above); 3 mediums green onions, finely chopped; 2 mediums jalapeños, finely chopped, seeds and ribs left in for spicy, or removed for less spicy; 3 Tbsps About juice from about 2 lemons; 4 servings Kosher salt and freshly ground black pepper; 4 servings Vegetable oil, for frying

You can never have too many morn meal recipes, so give Spicy Corn Pancakes with Dill Yogurt a try. This vegetarian recipe serves 4. One serving contains 342 calories, 17g of protein, and 14g of fat. Head to the store and pick up kosher salt and pepper, greek yogurt, cornmeal, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Combine yogurt with dill and lemon juice; season to taste with salt and pepper and stir to combine. Set aside.

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Salt And Pepper

Lemon Juice

Yogurt

Dill

Heat olive oil in a large cast iron skillet over medium heat until shimmering.

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Olive Oil

Equipment you will use

Frying Pan

Add corn kernels, jalapeño and green onions and season to taste with salt and pepper. Cook, stirring occasionally, until vegetables soften and begin to brown, about 5 minutes.

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Salt And Pepper

Corn Kernels

Green Onions

Vegetable

Transfer vegetables to a large mixing bowl.

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Vegetable

Equipment you will use

Mixing Bowl

Whisk together cornmeal, flour, baking powder, and 1 teaspoon salt in a medium bowl.

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Baking Powder

Cornmeal

All Purpose Flour

Salt

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Whisk

Bowl

Whisk together eggs and buttermilk in a second medium bowl.

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Buttermilk

Egg

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Whisk

Bowl

Add flour mixture to bowl with corn, then add buttermilk mixture and fold with a spatula to incorporate.

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Buttermilk

All Purpose Flour

Corn

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Spatula

Bowl

Wipe out skillet and add 3 tablespoons vegetable oil.

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Vegetable Oil

Equipment you will use

Frying Pan

Heat pan over medium heat until oil is just starting to smoke. Use a 1/4 cup measure to scoop pancake batter into pan, forming 3 pancakes at a time. Fry until edges of pancakes brown, about 4 minutes, adjusting heat as necessary to prevent burning. Flip carefully—pancakes are very delicate. Cook until other side is browned, about 4 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer pancakes to a paper towel-lined baking sheet. Keep warm in a 200°F oven if desired.

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Baking Sheet

Paper Towels

Oven

Continue cooking pancakes, working in batches of three. Between batches, remove any stray corn kernels so that they do not burn, and add additional frying oil as necessary.

Ingredients you will need

Corn Kernels

Vegetable Oil

Transfer pancakes to serving platter and top with dill yogurt and additional fresh dill, if desired.

Ingredients you will need

Dill

Yogurt

Serve immediately.