Servings: 4 (click to scale)
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1 3/4 tsp baking powder
- 1 each egg
- 9 ounce frozen corn defrosted and drained
- 1/4 cup white onion chopped fine
- 1 1/2 cup buttermilk
- 1/2 each serrano pepper seeded, minced
- 1 Tbsp cilantro
- 1 1/2 tsp mustard seed
- 1/8 tsp kosher salt
- 3/4 cup tomatoes fresh, chopped
- 1 1/2 tsp extra virgin olive oil
- 6 spray cooking spray
- 3/4 cup low fat plain yogurt
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Instructions
- Mix dry ingredients: flour, cornmeal, and baking powder in a bowl and set aside.
- Puree the corn kernels in a food processor until slightly chunky. Mix pureed corn with the other wet ingredients: eggs, onions, and buttermilk. Mix the dry and the wet ingredients together and stir well until smooth – do not over-mix. Allow to rest for 10 minutes before cooking.
- To make the yogurt sauce, heat olive oil in sauce pan over low heat. Add mustard seeds and cook over low heat until they pop, about 1 to 2 minutes. Add tomatoes, serrano chilies and cilantro and cook just to soften the tomatoes, remove from heat and let cool. Add yogurt and salt to tomato mixture and combine until smooth. Set aside in refrigerator until ready to serve.
- Heat griddle or skillet over medium high heat and spray lightly with food spray and pour 3 fluid ounces corn batter per pancake. Do not flip until bubbles begin to form on top. Cook until golden brown on both sides, about 2 to 3 minutes per side. Serve with chilled yogurt sauce on the side in a portion cup.
Nutrition
Calories: 390kcal | Carbohydrates: 69g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Sodium: 470mg | Fiber: 4g | Sugar: 11g | Added Sugars: 0g
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