*These are best served immediately but they do freeze well. If you freeze leftovers, thaw them before serving and place in the toaster right before serving.
Corn and Scallion Griddle Cakes
Serves: Makes 1 dozen
½ cup brown rice flour (you could also use unbleached all-purpose flour)
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
¼ cup canola oil
1 tablespoon honey
2 cups fresh corn kernels (thawed if frozen)
½ cup thinly sliced scallions
½ cup shredded cheddar cheese
Butter or oil, for cooking
Sour cream, for serving
Preheat oven to 250. Have a piece of tinfoil or oven-safe plate set aside.
In a large bowl, whisk together flour, cornmeal, baking powder and salt. Add the eggs, milk, oil and honey and gently stir until combined. Fold in the corn, scallions and cheddar cheese.
Heat oil or butter on a nonstick griddle over medium-heat heat. Once the pan is hot, pour ¼ cup of batter onto griddle for each cake. Cook for about 2 minutes per side until lightly golden. Repeat with remaining batter. Place cooked griddle cakes on foil/plate in oven to stay warm while finishing.
Serve immediately with a dollop of sour cream.