Corn and Scallion Pancakes

Name: Corn and Scallion Pancakes
Total time: 20 min
Ingredients: 1/2 cup flour (use wheat/gluten-free, if needed); 1/2 cup stone ground cornmeal; 1 tsp. baking powder; 1/2 tsp. salt; 2 eggs (lightly beaten); 1/2 cup low fat milk (or use any variety); 1/4 cup canola or vegetable oil; 1 Tbsp. honey; 1 cup corn kernels, frozen, canned, or fresh (thawed if frozen, steamed if fresh); 4 scallions (thinly sliced about 1/2 cup); 2 tsp. butter; 1/2 cup low fat sour cream or plain Greek yogurt (for serving (optional), or use any variety); 1/2 cup salsa (for serving (optional), look for brands with no sugar added); 1/4 cup butter or maple syrup, (for serving (optional))

www.thescramble.com

These little cuties make a great main course, side dish, make-ahead breakfast, or a weekend brunch delight.

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Ingredients

1/2 cup flour (use wheat/gluten-free, if needed)
1/2 cup stone ground cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 eggs (lightly beaten)
1/2 cup low fat milk (or use any variety)
1/4 cup canola or vegetable oil
1 Tbsp. honey
1 cup corn kernels, frozen, canned, or fresh (thawed if frozen, steamed if fresh)
4 scallions (thinly sliced about 1/2 cup)
2 tsp. butter
1/2 cup low fat sour cream or plain Greek yogurt (for serving (optional), or use any variety)
1/2 cup salsa (for serving (optional), look for brands with no sugar added)
1/4 cup butter or maple syrup, (for serving (optional))