Savory corn-on-corn pancakes with butter-basted eggs from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 182) by Scott Mowbray and Ann Taylor Pittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on April 11, 2024

    These pancakes are great. I used the yellow masa harina from Masienda and they have a great corny flavor but are very light and fluffy as compared with a cornmeal cake that's usually heavier and sometimes a bit gritty. In the topping, I used Trader Joe's frozen fire-roasted corn kernels which were fine, although I'm sure fresh corn would be best. I'm looking forward to trying the pancakes with other savory and sweet toppings.

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