Pancake Main Dish Vegetarian Dish

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Ottolenghi’s Corn and Green Onion Pancakes

A recipe by Yotam Ottolenghi
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This corn cake recipe is perfect as a generous starter, or gourmet lunch or even light dinner. They've become one of my favorites, as they are really tasty, unique and easy to make

FX (François-xavier)

About this recipe

I have always known pancakes as being sweet until I stumbled on this version

Ottolenghi’s Corn and Green Onion Pancakes

Yotam Ottolenghi gives us a recipe for savory pancakes, easy and delicious

Ottolenghi’s Corn and Green Onion PancakesOttolenghi’s Corn and Green Onion Pancakes

These pancakes have become one of my favorites, as they are not only very tasty, but also easy to make. And everybody loves them, so go try them, I am sure you will love them too

Ottolenghi’s Corn and Green Onion PancakesOttolenghi’s Corn and Green Onion Pancakes

Source of the recipe

This is a recipe that I found in Yotam's book "Plenty more"

A must-read book if you love mediterranean cuisine !

To purchase online, see HERE

Ottolenghi’s Corn and Green Onion Pancakes


To purchase the book online:

Plenty more

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The recipe is on page 262

Ottolenghi’s Corn and Green Onion Pancakes

Modifications to the original recipe

I modified only a few things...

● I add Baking Powder to make them more fluffy

● I am using more Flour : ¾ Cup or 120 g

● I add a small Bunch of Cilantro

Ottolenghi’s Corn and Green Onion Pancakes

Chef: Yotam Ottolenghi Skill: Easy Level Cuisine: Mediterranean Cuisine, Jewish Cuisine Courses: Pancake, Main Dish, Vegetarian Dish, 
Ingredients

  • For 6 pancakes, 4.72" (or 4 23/32" or 12 cm) in diameter

  • Batter #1
  •   4 Ears of corn (corncobs). or 2 ½ Cups Corn Kernels (600 grams)
  •   3 Green Onions ('Scallions')
  •   1 Green Chile. variety 'Anglet', or 'Anaheim'
  •   1 teaspoon of Cumin
  •   1 ½ teaspoons of Light Brown Sugar
  •   1 Egg. 2 Tablespoons or 50 grams
  •   ¾ teaspoon of Salt
  •   1 pinch of Pepper
  • Batter #2
  •   2 Green Onions ('Scallions')
  •   2 Ears of corn (corncobs). or 1 ¼ Cup Corn Kernels (300 grams)
  •   1 Egg. 2 Tablespoons or 50 grams
  •   ¾ Cup Flour (120 grams)
  •   1 teaspoon Baking Powder (4 grams)
  •   ½ Cup Butter (120 grams)
  • Optionally
  •   ½ Bunch of Cilantro

  • For 4 pancakes, 4.72" (or 4 23/32" or 12 cm) in diameter

  • Batter #1
  •   2.6 Ears of corn (corncobs). or 1 ½ Cup Corn Kernels (390 grams)
  •   2 Green Onions ('Scallions')
  •   0.6 Green Chile. variety 'Anglet', or 'Anaheim'
  •   0.6 teaspoon of Cumin
  •   1 teaspoon of Light Brown Sugar
  •   0.6 Egg. 1 Tablespoon or 30 grams
  •   ½ teaspoon of Salt
  •   1 pinch of Pepper
  • Batter #2
  •   1.3 Green Onions ('Scallions')
  •   1.3 Ears of corn (corncobs). or ¾ Cup Corn Kernels (195 grams)
  •   0.6 Egg. 1 Tablespoon or 30 grams
  •   ½ Cup Flour (80 grams)
  •   ½ teaspoon Baking Powder (2.6 grams)
  •   ⅓ Cup Butter (80 grams)
  • Optionally
  •   ½ Bunch of Cilantro

  • For 3 pancakes, 4.72" (or 4 23/32" or 12 cm) in diameter

  • Batter #1
  •   2 Ears of corn (corncobs). or 1 ¼ Cup Corn Kernels (300 grams)
  •   1 ½ Green Onions ('Scallions')
  •   ½ Green Chile. variety 'Anglet', or 'Anaheim'
  •   ½ teaspoon of Cumin
  •   ¾ teaspoon of Light Brown Sugar
  •   ½ Egg. 1 Tablespoon or 25 grams
  •   0.4 teaspoon of Salt
  •   1 pinch of Pepper
  • Batter #2
  •   1 Green Onion ('Scallion')
  •   1 Ear of corn (corncob). or ½ Cup Corn Kernels (150 grams)
  •   ½ Egg. 1 Tablespoon or 25 grams
  •   ½ Cup Flour (60 grams)
  •   ½ teaspoon Baking Powder (2 grams)
  •   ¼ Cup Butter (60 grams)
  • Optionally
  •   ½ Bunch of Cilantro

  • For 8 pancakes, 4.72" (or 4 23/32" or 12 cm) in diameter

  • Batter #1
  •   5.3 Ears of corn (corncobs). or 3 ¼ Cups Corn Kernels (795 grams)
  •   4 Green Onions ('Scallions')
  •   1.3 Green Chiles. variety 'Anglet', or 'Anaheim'
  •   1.3 teaspoons of Cumin
  •   2 teaspoons of Light Brown Sugar
  •   1.3 Eggs. 3 Tablespoons or 65 grams
  •   1 teaspoon of Salt
  •   1 pinch of Pepper
  • Batter #2
  •   2.6 Green Onions ('Scallions')
  •   2.6 Ears of corn (corncobs). or 1 ½ Cup Corn Kernels (390 grams)
  •   1.3 Eggs. 3 Tablespoons or 65 grams
  •   1 Cup Flour (160 grams)
  •   1 teaspoon Baking Powder (5.3 grams)
  •   ⅔ Cup Butter (160 grams)
  • Optionally
  •   ½ Bunch of Cilantro

  • For 12 pancakes, 4.72" (or 4 23/32" or 12 cm) in diameter

  • Batter #1
  •   8 Ears of corn (corncobs). or 4 ¾ Cups Corn Kernels (1.2 kilograms)
  •   6 Green Onions ('Scallions')
  •   2 Green Chiles. variety 'Anglet', or 'Anaheim'
  •   2 teaspoons of Cumin
  •   3 teaspoons of Light Brown Sugar
  •   2 Eggs. ¼ Cup or 100 grams
  •   1 ½ teaspoons of Salt
  •   1 pinch of Pepper
  • Batter #2
  •   4 Green Onions ('Scallions')
  •   4 Ears of corn (corncobs). or 2 ½ Cups Corn Kernels (600 grams)
  •   2 Eggs. ¼ Cup or 100 grams
  •   1 ⅔ Cup Flour (240 grams)
  •   2 teaspoons Baking Powder (8 grams)
  •   1 Cup Butter (240 grams)
  • Optionally
  •   ½ Bunch of Cilantro
    • You will need...
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    Steps

    About the corn

    Ottolenghi use Ears of corn (corncobs)

    You may also use canned Corn Kernels

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    The Mix #1

    1. If you are using husks, you will need to prepare, clean them first

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    2. Scrape the Ears of corn (corncobs) (4 or 2 ½ Cups Corn Kernels (600 g))

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    3. Place the Corn Kernels in a Food Processor (with chopping blades) ('robot coupe')

    4. Add in: the Cumin (1 teaspoon), the Egg (1), the Light Brown Sugar (1 ½ teaspoons), the Salt (¾ teaspoon) and the Pepper (1 pinch)

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    5.  About the Green Chile (1): remove the seeds

    6. Add in the Food Processor (with chopping blades)

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    7. For the Green Onions ('Scallions') (3), trim the extremities

    8. You may add in a Bunch of Cilantro (not in the original recipe, but I like it)

    9. Add in the Food Processor (with chopping blades)

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    10. Mix a few minutes

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    KitchenAid Food ProcessorFood Processor Cuisinart

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    The Mix #2

    11. Dice the Green Onions ('Scallions') (2) and transfer to a clean bowl

    12. Add in the Egg (1)

    13. Mix

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    14. Incorporate the "mix #1" and the "mix #2"

    15. Carefully mix

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    16. For the corn, the chef recommends to roast the Ears of corn (corncobs) (2 or 1 ¼ Cup Corn Kernels (300 g)) on a flame (I skip this sometimes)

    17. Then remove the Corn Kernels

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    Silicone Kitchen Tongs

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    18. Place in a bowl

    19. Mix

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    20. Add in the Flour (¾ Cup or 120 g) and the Baking Powder (1 teaspoon or 4 g)

    21. Mix

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    22. The batter is ready!

    Ottolenghi’s Corn and Green Onion Pancakes

    Cooking

    23.  Melt a portion of the Butter (½ Cup or 120 g) in a frying pan

    24. Scoop a batter and start cooking

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    25.  To make perfectly round pancakes, I like to use a metal ring

    26. If you are using a metal ring, oil it first, so to make sure the batter won't stick to it

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes

    27. Once the first side is cooked, flip over

    Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes Ottolenghi’s Corn and Green Onion Pancakes
    Result

    That's it!

    You may serve them right away, or place in the fridge for the next day

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