Sunday Supper: Corn pancakes

  • Updated: August 22, 2014 - 1:09 PM

Corn Pancakes, Excerpted from How to Feed a Family. Copyright © 2013 Ceri Marsh and Laura Keogh. Published by Appetite by Random House, a division of Random House of Canada Limited a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

Photo: Appetite by Random House,

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Corn Pancakes

Serves 4.

From “How to Feed a Family,” by Laura Keogh and Ceri Marsh.

• 1 c. fresh or frozen corn

• 2 eggs

• 2 c. buttermilk (or 2 tbsp. white vinegar plus 2 cups milk, left to stand for 10 minutes)

• 2 tbsp. vegetable oil, plus a bit for the pan

• 1 1/2 c. cornmeal

• 1/2 c. all-purpose flour

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1 tsp. salt

• 1 tsp. sugar

• 4 green onions, trimmed and chopped

• Salsa and raita (yogurt/cucumber dip), optional (see recipe)


Set aside the corn (if frozen, put in bowl and allow to thaw).

Separate eggs and whip the whites into soft peaks.

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