
Interesting Flavor Combinations
These pancakes require a bit of prep work to chop the fresh vegetables, but one bite will confirm that this dish is well worth the effort. These savory pancakes offer interesting flavor combinations and serve as wonderful finger food or appetizer served with salsa and sour cream.Recipe Summary
Recipe Servings: 4 portionsRecipe Preparation Time: 10 minutesRecipe Cook Time: 16 minutesIngredients
1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon pepper1 cup corn kernels (leftover, off the cob or frozen, thawed)1/2 cup finely shredded, then chopped, cabbage1/2 cup finely chopped red bell pepper1/2 cup finely chopped green onions or scallions1/4 cup plus 1 tsp Lucini® Premium Select Extra Virgin Olive Oil®1 cup buttermilk2 eggsInstructions
Sift or whisk together the (5) dry ingredients. Mix corn, cabbage, pepper and onion, then combine with dry ingredients. Set aside. Whisk 1/4 cup Lucini® Premium Select Extra Virgin Olive Oil® with buttermilk and eggs until completely blended - mixture will thicken slightly. Stir into vegetable mixture until just moistened.Heat a large frying pan or griddle on medium high. Swirl 1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil®. Drop batter by scant 1/4 cupfuls (a 1/4 cup measure scoop is useful here) on hot surface, leaving 2 inches between for spreading. Cook 3-4 minutes, or until browning, on first side. Turn and cook 1 minute more.Yields 2-3/4 cups batter, which will make 12 4-inch pancakes. Serve with (spicy) salsa and /or sour cream.TOP