Recipe Servings: 4 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 16 minutes
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup corn kernels (leftover, off the cob or frozen, thawed)
1/2 cup finely shredded, then chopped, cabbage
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green onions or scallions
1/4 cup plus 1 tsp Lucini® Premium Select Extra Virgin Olive Oil®
1 cup buttermilk
Sift or whisk together the (5) dry ingredients. Mix corn, cabbage, pepper and onion, then combine with dry ingredients. Set aside. Whisk 1/4 cup Lucini® Premium Select Extra Virgin Olive Oil® with buttermilk and eggs until completely blended – mixture will thicken slightly. Stir into vegetable mixture until just moistened.
Heat a large frying pan or griddle on medium high. Swirl 1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil®. Drop batter by scant 1/4 cupfuls (a 1/4 cup measure scoop is useful here) on hot surface, leaving 2 inches between for spreading. Cook 3-4 minutes, or until browning, on first side. Turn and cook 1 minute more.
Yields 2-3/4 cups batter, which will make 12 4-inch pancakes. Serve with (spicy) salsa and /or sour cream.