#226 corn and spring onion pancakes

from plenty more

these were a more effort than regular pancakes because you have to cut the corn off the kernel and char it (i do it in that order instead of charring it on the cob first, it’s much easier my way), and then puree the corn with other ingredients (chili, green onion). you are also supposed to whip egg whites and fold it, but honestly i forgot to do that and i have a hard time imagining it would make a big difference. these were really, really good with a couple eggs over easy. they were dense, not light and fluffy like some venezuelan corn pancakes i’ve had (the congress cafe in san diego makes the best corn pancakes with venezuelan cheese). as a savory breakfast person, i would take these over regular pancakes any day.