Brown Butter Sweet Corn Pancakes

corn pancake

Watch me make this on my YouTube Channel!

Yields: 12 pancakes

Spice Mix:

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.

 

Pancake Mix:

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:

Sour Cream

Fresh Cilantro, roughly chopped

Cotija Cheese, crumbled

Avocado, sliced

Green onions, thinly sliced

Spice mix

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.

Roasted Za’atar Potato Wedges with Harissa Sour Cream

These are delicious. Let me state my case. Super Sous made these the other day and then we had to have them 2 days later and again 2 days later because they are addictive! Crispy, salty, earthy and a bit lemony from the sumac in the za’atar. Pair it with the spicy, cool, tangy harissa sour cream and, well, let’s just say – I say serves 4, but we ate the whole batch between the two of us in just minutes. Case closed.

P.S. You can watch me make this on YouTube.

Zaatar Potato1

Zaatar Potato2

Roasted Za’atar Potato Wedges with Harissa Sour Cream

Yield: 4 servings

 

28-ounces mixed small potatoes (red, gold, purple) or fingerling potatoes, cut into equal-sized wedges

3 ½ tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt

1 tablespoon za’atar

 

Place a parchment-lined sheet tray on the middle rack in your oven.

Preheat oven to 450 degrees Fahrenheit.

Place potatoes, 2 tablespoons of olive oil and salt in a large bowl. Toss to coat the potatoes with the oil and salt.

When oven is preheated, remove sheet tray and arrange potatoes on the sheet tray in a single layer.

Bake for 20 minutes.

After 20 minutes, stir potatoes and bake for an additional 20 minutes.

Remove sheet tray from the oven and transfer baked potato wedges to a large bowl. Add 1½ tablespoons olive oil and za’atar and toss to combine.

Serve za’atar potatoes on a plate with harissa sour cream on the side.

 

Harissa Sour Cream:

½ cup organic sour cream

½ teaspoon harrisa

1/8 teaspoon kosher salt

 

Mix to combine in a small bowl.