Sheryl Crow's Corn and Thyme Pancakes

by Rachael Ray Show Staff 3:00 AM, April 6, 2011

Aired April 6, 2011

Serves Makes six 6-inch pancakes
cup unbleached all-purpose flour
cup stone-ground yellow cornmeal
1 teaspoon baking powder
1 teaspoon garlic powder
teaspoon kosher salt
teaspoon freshly ground black pepper
2 large eggs, preferably omega-3 eggs
1 large egg yolk
cup milk
1 tablespoon canola oil, preferably expeller-pressed
cup cooked corn kernels
bunch scallions, trimmed and sliced, white and green parts
1 tablespoon chopped fresh thyme leaves

In the bowl of a standing mixer fitted with the whisk attachment, whisk together the flour, cornmeal, baking powder, garlic powder, salt, and pepper until evenly blended. (Alternatively, you can whisk the batter together by hand.)

Add the eggs, egg yolk, milk, and canola oil and mix gently to form a batter.

Remove the bowl from the mixer and stir in the corn, scallions, and thyme.

Heat a large nonstick skillet over medium heat and when hot, ladle about 3 tablespoons of batter onto the pan and using the back of the ladle smooth the batter into a round cake. Cook for about 2 minutes, turn, and cook for about 2 minutes longer or until the pancake is nicely browned on both sides. Repeat with the remaining batter to make 6 pancakes.

If not using right away, wrap the pancakes in aluminum foil to keep warm.