Corn Cakes

Corn Cakes

Metric Ingredient Imperial 250 ml corn kernels 1 cup 1/2 red bell pepper, chopped 1/2 2 scallions, chopped 2 175 ml buttermilk 3/4 cup 1 large egg, lightly beaten 1 15 ml vegetable oil 1 tbsp 5 ml fresh thyme leaves 1 tsp 300 ml all-purpose flour 1 1/4 cup 10 ml sugar 2 tsp 5 ml baking powder 1 tsp 5 ml salt 1 tsp - fresh ground pepper - 125 ml sour cream 1/2 cup

In a large bowl; combine corn, red pepper, scallions, buttermilk, egg, oil and thyme.  In a small bowl; combine flour, sugar, baking powder, salt and pepper.  Slowly pour corn mixture into flour mixture, stirring until just cominbed.  Allow the batter to rest for 5 minutes. Heat a large lightly greased skillet over medium heat.  Pour batter by 1/4 cup (50 ml) measures into skillet.  Spread mixture out to 3 inch (7.5 cm) rounds with back of spoon.  Cook for 2 to 3 minutes or just until bubbles appear on surface of pancakes.  Flip and cook for 2 to 3 more minutes or until lightly brown.  Repeat with remaining batter.  Serve with sour cream. Servings: 4

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