Corn-Scallion Pancakes
- 7 1/2 ounces (1 1/4 cups) gluten-free cornmeal
- 3.75 ounces (3/4 cup) brown rice flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 cup milk
- 2 large eggs
- 2 tablespoon vegetable oil plus additional oil for pan
- 1 1/2 cups corn, thawed
- 1/2 cup chopped scallions
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Corn (1 1/2 cups)
- Scallions (1/2 cup)
- Cooking & Baking
- Baking powder (1 tablespoon)
- Brown rice flour (3 3/4 ounces)
- Cornmeal, gluten-free (7 1/2 ounces)
- Granulated sugar (2 tablespoons)
- Salt (1/2 teaspoon)
- Vegetable oil plus additional oil (2 tablespoon)
- Xanthan gum (1/4 teaspoon)
- Dairy
- Milk (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 5, 2011 (1 year ago).
24 people saved this recipe.
