Sweet Corn and Jalapeno Pancakes with Avocado Lime Crema

Ingredients

• •1 cup cornmeal
• •1/2 cup all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon baking soda
• •1/2 teaspoon salt
• •1 cup buttermilk
• •1 large egg
• •1 tablespoon honey
• •1 cup fresh or frozen sweet corn kernels
• •1 small jalapeno, finely diced
• •2 tablespoons chopped fresh cilantro
• •2 tablespoons vegetable oil for cooking
• •1 ripe avocado
• •1/4 cup sour cream
• •1 lime (juice and zest)
• •1/4 teaspoon ground cumin
• •Salt to taste

Instructions

1. 1

   In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.

2. 2

   In a separate bowl, mix the buttermilk, egg, and honey until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

3. 3

   Fold in the sweet corn kernels, diced jalapeno, and chopped cilantro until evenly distributed throughout the batter.

4. 4

   Heat a large non-stick skillet or griddle over medium heat and add a tablespoon of vegetable oil. Once hot, pour about 1/4 cup of batter per pancake onto the skillet.

5. 5

   Cook each pancake for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.

6. 6

   To prepare the avocado lime crema, mash the ripe avocado in a bowl until smooth. Stir in the sour cream, lime juice, lime zest, ground cumin, and a pinch of salt. Mix until well combined and adjust seasoning to taste.

7. 7

   Serve the pancakes warm, stacked on a plate, and top with a generous dollop of avocado lime crema. Garnish with additional cilantro if desired and enjoy!