Brown Butter Sweet Corn Pancakes
Yields: 12 pancakes
2 teaspoons kosher salt
½ teaspoon chipotle powder
1 teaspoon ground cumin
1 teaspoon ground coriander
Combine all ingredients in a small bowl and stir to combine.
4 tablespoons unsalted butter, melted until browned, cooled slightly, plus more for greasing the pan
½ cup low-fat buttermilk
2 large eggs
2 teaspoons adobo sauce (from a can of chipotles in adobo)
½ cup all-purpose flour
½ cup stone-ground whole-grain cornmeal (not coarse)
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 teaspoon spice mix
3 scallions (green onions), very thinly sliced (½ cup)
2 cups fresh corn or thawed frozen corn
In a small bowl, whisk together the butter, buttermilk, eggs and adobo sauce.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pepper and spice mix. Add the liquids from the small bowl into the large bowl. Fold together until just combined. Fold in the scallions and corn with a rubber spatula.
Place a large nonstick pan over medium heat for 1½ minutes. Add a small amount of butter to pan, just enough to lightly coat. Scoop batter into ¼ cup measure cup. Add the batter to the pan using a spoon to get it out of the measuring cup. Gently press the pancake batter with the back of the spoon to flatten it and form a 3-inch pancake. (Cook 3 to 4 pancakes at a time.) Cook for 2 minutes on each side. Pro tip: start your timer after the last pancake is added to the pan. Repeat until all pancakes are cooked.
Transfer pancakes to a cookie rack until all are made and you are ready to serve.
Pancake Topping Options:
Fresh Cilantro, roughly chopped
Cotija Cheese, crumbled
Green onions, thinly sliced
To serve, place 3 pancakes on a plate. Top with a dollop of sour cream, a sprinkling of the spice mix and all of your favorite toppings.