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Cornmeal Scallion pancakes



Cornmeal Scallion pancakes

Cornmeal pancakes are crispy and savory pancakes and can be served with sour cream or with maple syrup.This recipe is inspired from Williams Sonoma book  Essentials of Breakfast and Brunch. This is a quick and healthy breakfast recipe. You can add fresh corn kernels to get an interesting sweet crunch.Give this recipe a try,you will surely love it.

Ingredients
White or yellow corn meal-1 1/2 cups
Egg-2
Baking powder-3/4 tsp
Sugar- 1 1/2 tsp
Salt-1/4 tsp
Tomato- 1 medium
Water- 1 1/2 cup of boiling water
Spring onions- 3/4 cup
Butter milk- 1/2 cup
Freshly ground pepper
 Butter- 2-3 tbs



In a large bowl, whisk together the cornmeal,salt and sugar. Slowly and carefully stir in boiling water,whisk until smooth and quite stiff. Let the batter stand for10 minutes .Make sure it is completely cooled down and then add chopped onions,butter milk,baking powder, eggs, chopped tomatoes and seasoning. Place a griddle pan and heat till medium hot. Brush with  butter take 1/4 cup of the mixture in a ladle. Flatten  and spread the batter into small circles and cook  low medium flame till crisp. Using a spatula, carefully turn the pancakes and crisp the other side.Serve warm.

Try this
Hope you will all enjoy!

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