Corn, green chilli and coriander buttermilk pancakes
When it comes to replacing fresh herbs with dried in this recipe, don’t do it! You’ll be so much happier with the result if you can rustle up the fresh stuff.
Images and text from Gluten-Free Baking Made Simple by Cherie Lyden, photography by Ben Dearnley. Murdoch Books RRP $49.99
Makes approximately 12 pancakes
Prep time: 20 minutes plus 1.5 hours chilling
Cook time: 35–40 minutes
Ingredients
- 1 cup (165g) gluten-free self-raising flour
- ¼ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 eggs
- 350ml buttermilk or 250ml non-dairy milk mixed with 1 tablespoon lemon juice
- 25g unsalted butter (or non-dairy alternative), melted, plus extra for cooking
- 1½ cups (300g) corn kernels, fresh or frozen and thawed
- 1 large spring onion (scallion), thinly sliced
- 1 large green chilli, finely chopped
- ¼ bunch fresh coriander (cilantro), leaves picked and chopped
Method
- Sift all the dry ingredients together into a large bowl and whisk to combine.
- Whisk the eggs and buttermilk together in a separate bowl.
- Add the melted butter to the egg mix and whisk again.
- Pour the wet mix into the dry mix and whisk until smooth. Fold in the corn, spring onion, chilli and coriander.
- Melt a little extra butter in a non-stick frying pan over low–medium heat, tilting the pan to make sure the base is evenly coated.
- Using a ladle or a serving spoon, drop approximately ¹/³ cup (80ml) mix into the centre of the pan, smoothing it out with the back of your spoon and shaping it into a rough circle approximately 12cm (4½in) in diameter.
- Cook for 2 minutes, or until bubbles appear on the surface of the pancake and the underside is evenly golden (use your spatula to check), then flip it over and cook for a further 2 minutes, until evenly golden on both sides.
- Slide the cooked pancake onto a plate and repeat the process until all the pancake mix has been used, adding more butter to the pan between pancakes as needed. Serve with bacon and maple syrup or chopped tomato, avocado, mixed leaves and a little relish or onion jam.
Tips
The pancake batter can be made up to 1 day ahead and kept in the fridge until needed. Mix before using.
Buttermilk helps to create light and fluffy pancakes. If you use a milk and lemon juice substitute, you’ll need to use less, otherwise the mix will be too runny.
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