Coconut-Charred Corn Savory Pancakes with Chili Lime Crème

Ingredients

• all-purpose flour1 cup
• rice flour1/2 cup
• baking powder1 teaspoon
• salt1/2 teaspoon
• coconut milk1 cup
• egg1 large
• corn kernels1 1/2 cups
• green onions3, finely sliced
• neutral oil2 tablespoons
• sour cream1/2 cup
• lime zest1 teaspoon
• chili paste1 teaspoon

Method

1. 1Char the corn in a dry skillet over medium-high heat until browned in spots, then cool slightly.
2. 2Whisk the flours, baking powder, and salt in a bowl.
3. 3In another bowl, mix coconut milk and egg, then stir into the dry ingredients just until combined.
4. 4Fold in the charred corn and green onions, leaving the batter a little lumpy.
5. 5Blend sour cream with lime zest and chili paste for the topping.
6. 6Cook the batter in lightly oiled skillet spoonfuls over medium heat until bubbles appear and the edges set, then flip and finish cooking.
7. 7Serve the pancakes hot with the chili lime crème spooned over the top.

Tips

• Do not overmix the batter or the pancakes will become dense.
• A well-heated skillet helps the corn develop a deeper smoky flavor.
• The topping can be thinned with a splash of milk if you want a drizzle rather than a dollop.

Nutrition