Corn And Scallion Pancakes With A Spiced Strawberry Syrup

This pancake recipe is something I’d hastily jotted down from some cookbook while I was in the long check-out line at the library.



Ingredients:
(For approximately 10 pancakes)
1½ cups all-purpose flour
½ cup cornmeal (I used white)
1 Tbsp baking powder
1 tsp baking soda
1 Tbsp sugar
Salt
2¼ cups buttermilk
2 eggs
2 Tbsp butter, melted
¾ cup corn (I used some frozen corn that I’d thawed)
3-4 scallions, sliced (I used both white and green parts)
Oil/Butter to grease the skillet

Method:
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt.

In another bowl, mix together the buttermilk, eggs, and butter. Add the dry ingredients to the wet ingredients and mix well. Set the batter aside for 10-15 minutes.

Stir in the chopped scallions and corn just before making the pancakes.

Grease a hot skillet with oil/butter; pour a ladleful of the pancake batter. Tilt the skillet around a bit so that the batter spreads out a little.

Cook on medium heat until the bottom is golden brown. Flip the pancake and cook the other side similarly. Repeat with the remainder of the batter.

Serve with your favorite syrup. I did not have any at home. So I looked around for something else I could use instead and saw a jar of strawberry jam in the refrigerator. So that is what I ended up using to make the syrup. I could have thinned it out a bit more, though.

Spiced Strawberry Syrup



Here's how I made the syrup:

I heated 1 tsp of oil and added 1- 2 finely chopped jalapenos (deseed and devein to reduce heat) to it. Then, I added ¾ cup of strawberry jam/jelly (I used Smucker's strawberry jelly) and a pinch of salt. I cooked this for 3-5 minutes. I added the juice of 2 small limes at the end to round off the flavors.

The sweet, sour and spicy syrup was the perfect accompaniment to the pancakes.