2 cups flour
2 teaspoons sugar
1.5 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons vegetable oil plus extra for cooking
1.5 cups buttermilk
1.5 cups shredded white cheddar cheese
1/2 cup chopped scallions
2 cups fresh corn kernels
1 cup sour cream
3/4 cup green chile jam
- In a bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to mix ingredients. Add egg, buttermilk and oil. Stir or whisk until just combined – do not overmix. Fold in the scallions, cheese and corn.
- Heat a well seasoned cast iron or nonstick skillet over medium heat. Also, heat an oven to 200f to keep cooked pancakes warm as you make the batches. Pour some oil into the skillet and use a paper towel to spread evenly across the surface. You will repeat this step between each batch.
- For even pancakes, use an ice cream scoop to measure out the batter, and place into the warm skillet, spreading out slightly. Cook 2-3 minutes per side, then flip and cook a further 2-3 minutes. Once completely cooked, place pancakes on a tray and put into the warming oven. Repeat the process until all the batter is used.
- Serve the warm pancakes piled with sour cream, green chile jam and a side of bacon.