I was glad to find out that despite of the harsh winter, fresh corn season is here. As I’ve made a pretty large batch of herbs, almonds and citrus zest pesto, I’ve decided to combine the two in these tasty, savory pancakes.Since I’ve used Kefir in the batter, I’ve decided to also use it in its fresh form, in a quick tangy-herby dressing for the pancakes.
If you’re into savory pancakes, I’m sure you’ll enjoy this special combination of flavors and aromas.
A few notes:
The corn: see THIS POST for tips about cooking fresh corn. If you can’t get fresh corn, frozen and thawed is the next best option. In fact, quite a few researches claim that frozen vegetables and fruits have higher nutritional values than some of the produce we find at the stores, as they are frozen very soon after picking.
The Pesto: even though many people refer to Pesto as a paste made primarily of basil and pine nuts, pesto can be made from any herbs and nuts. So mix and match according to your personal preferences.
For this recipe, you can also use good quality store bought pesto. The flavor will, obviously, be different, but that’s part of the fun.
I prefer not to add cheese to the pesto, as it keeps better without it. The cheese can be added before using.
Kefir is a fermented milk drink, highly popular in the Caucasus and Eastern Europe. Its’ texture is similar to buttermilk, but the taste is more acidic, which I personally prefer. It is considered to be healthier than buttermilk or yogurt, so that’s an added bonus. It is becoming more popular in the US, therefore easier to find. However, if you can’t find it, you can substitute with same amount of buttermilk, or yogurt (thinned with a bit of water).
Corn Pesto Pancakes
Makes: 12-14
Prep time: 10 minutes
Frying time: 10 minutes
Ingredients:
1 cup fresh, lightly cooked corn kernels (or frozen, thawed))
2 XL eggs
½ cup Kefir or buttermilk
2 Tbs prepared Pesto (preferably from the recipe below)
½ cup flour
½ tsp baking powder
1/3 cup fine grind cornmeal
Salt and pepper to taste (remember, the pesto is already seasoned)
3-4 Tbs oil for frying
1. In a food processor with the metal blade, process the corn kernels briefly, just to break down the kernels a bit. (Or chop them roughly with a knife.)
2. In a large bowl, whisk together the eggs and the Kefir. Add the pesto and mix well. Add the flour and baking powder and whisk briefly to a smooth batter.
3. Add the corn and the cornmeal, salt and pepper, and mix until just combined.
4. Heat 2 Tbs oil in a large frying pan on medium-high heat. Pour about 2 Tbs batter portions and fry the pancakes until golden on both sides, adding oil if needed. Transfer to a plate lined with paper towels, to absorb the oil.
5. Serve warm, as is, or with the Pesto-Kefir dressing on the side.
Pesto Kefir Dressing
In a small bowl, mix 2 Tbs good quality mayonnaise, ½ cup Kefir (or buttermilk) and 1 Tbs Pesto. Taste and season with salt and pepper, if needed. If not using Kefir, add a few drops of lemon juice.
Herbs, Almonds and Citrus zest Pesto
The addition of citrus zest to the pesto was inspired by the wonderful Italian “Gremolata” mixture, which contains parsley, garlic, lemon and orange zest, and is traditionally sprinkled over Osso Buco (as you can see in THIS POST). I find it adds a lot of flavor to the pesto. Try it at least once and decide for yourself.
* I prefer not to add cheese to the pesto, as it keeps better without it. The cheese can be added before using. For this recipe, I didn’t add any, as I thought it would mask the flavors.
* It’s worth it to prepare a large batch, as the uses for the pesto are endless beyond adding it to cooked pasta: add a teaspoon to a bowl of soup to get a fresh flavor, spread it on bread for tastier sandwiches, spread it over foccacia before baking, add to salad dressing, to omelets, to egg or tuna salads or to tomato and avocado salad…
Makes: about 3 cups
In a food processor with the metal blade, place 4 cups of fresh mixed herbs (I used basil, parsley, tarragon, cilantro and mint). Add 1 1/3 cups blanched almonds, 4 cloves garlic, 1/3 cup olive oil, 2 Tbs lemon zest. 2 Tbs orange zest, 1 Tbs salt and ½ tsp freshly ground black pepper. Blend all together, scraping the sides of bowl a few times. Transfer to an airtight container and keep in the fridge for up to two weeks.(Placing a piece of plastic wrap on top will help keep the green color.)
Love veggie fritters and pancakes!
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Same here – and these ones turned out nicer than ever. 🙂
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looks like a great addition to our Memorial Day Cookout. Just a few vegan substitutions and we will be all set. Thanks!
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Glad to hear! I hope you’ll enjoy the results. 🙂
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I’ve tried a couple of times to get a kefir starter going, but . . . MASSIVE FAIL! Do you make your own? I’m just firing up the kitchen for blueberry/pecan pancakes and poached eggs for SUNDAY TREAT BREAKFAST! Your savory pancakes look like a great idea for an easy dinner some night.
Virtual hugs,
Judie
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No, I’m not that crafty with Kefir. I use store bought – sometimes I get a local Russian Kefir, other times I’m quite happy with Lifeway Kefir, and there are other good quality ones around.
Enjoy your Sunday treat breakfast. These pancakes are also great with a poached egg on top. 🙂
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That’s kinda’ what I had in mind for your savories. I’m not sure I’ve ever seen kefir out here in the desert, but it was a staple when we lived in the Bay Area around San Francisco. If I could find some reliable kefir grains, I’d give it a whirl.
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If you have any Whole Foods or Trader’s Joe, I’m quite sure they carry Kefir.
I’ve also found out that in many “regular” supermarkets the managers are ready to provide items people ask for. Maybe give it a try and ask for it. Never hurts… 🙂
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Good ideas! Trader Joe’s is 160 miles RT from here, although we do get there once in a while if we are going to medical appointments in Tucson. I’ll ask at Safeway, too. Thanks for the tip.
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delicious recipe! I do it for my husband! thank you!
Simi
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Thank you Simi! I’m glad you liked the idea and hope you’ll enjoy the results. 🙂
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Delicious Recipe!!
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Thank you! 🙂
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This sounds very interesting! I’d never think to put kefir with corn! Sounds and looks good! 😊👌
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Thank you! 🙂
Many corn pancakes batters use buttermilk, so Kefir is not that far from it. I find it more flavorful and really liked the results.
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Nice!!!!!
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Thank you! 🙂
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Yes, making different kinds of pesto is so much fun! And can add so much flavour to the dish! Thank you for sharing this lovely recipe! Your pancakes look extremely delicious!!!
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Thank you! 🙂
I always play with pesto ingredients, but this one turned really well with the addition of the citrus zest. It’s a keeper. 🙂
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These look simply scrumptious Ronit! what a combination of flavors!
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Thank you! I really liked the result and thought it was worth sharing. 🙂
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Those corn pancakes do look divine! And that scrumptious pesto? LOVE! I’ve saved this recipe on my desktop…just waiting for the fresh corn to hit the farmer’s market. Thanks Ronit! (Have I mentioned that my daughter’s best friend is Ronit? 🙂 )
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Thank you Lidia. I’m glad to hear! I hope you’ll enjoy the results and will be happy to have your feedback.
In Israel, where I’m from, Ronit is a female name that was very popular in the 60’s, so when I’m there there is no way of hiding my age! lol But if your daughter has a friend with this name, maybe it is now getting into the “retro” stage…
I’m so used to it as a female-only name, that I was quite surprised to find out that in India it is a male’s name and there is a famous actor there whose name is Ronit. Live and learn! 😀
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Yummy, I loved this recipe! 🙂
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Thank you! 🙂
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You’re welcome 🙂
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I can’t wait to try your savory pancakes and your dressing sounds like the perfect accompaniment. Love your choice of herbs you used in the pesto.
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Thank you Karen. I’m glad to hear you liked the idea. The pesto turned out really tasty with all these herbs and the citrus zest added a lot more flavor. It’s definitely a keeper. 🙂
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These look amazing- love the flavours!
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Thank you Jess! I’m glad to hear. 🙂
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What a great recipe… it’s really original!
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Thank you Margherita! I’m glad you liked the idea. 🙂
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They look delicious. The pictures remind me a little of the corn fritters that I occasionally make.
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Thank you Sheryl.
Corn fritters are a favorite of mine, but I always end up experimenting with additions, and this is one of the results. They are delicious indeed. 🙂
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Reblogged this on Chef Ceaser.
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Thank you for re-blogging. 🙂
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These look so yummy!
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Thank you! I’m glad to hear. 🙂
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I make similar pancakes but with canned corn, next time I will add some pesto as well! Yummy!
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Glad to hear! Thanks for your feedback. 🙂
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Ronit, I looked for sweet potato and corn chowder on your site, but it’s not here. Instead, I found this interesting recipe and will make it soon. Also, I make my own kefir, or rather, prostokvasha, and I have the recipe on my site, both dairy and non-dairy.
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I’m sorry Dolly for misleading you. What I meant was that I prepared it today – but it usually takes me quite a while before posting the recipe. In any case, as I don’t keep kosher, I’ve used bacon and milk, so I don’t think you’ll like it…
However, I’m glad you’ve found this recipe and liked it. I will definitely check for your instruction on how to make Kefir. Sounds very interesting! 🙂
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Dear Ronit, I use all kinds of substitutes so I don’t mind converting treif recipes, and since I don’t know the taste of real bacon, substitutes work just fine for me!
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I really appreciate your open mindedness. It’s not usually the case! 🙂
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I detect notes of disagreements, perhaps? That you don’t want to discuss, I am sure? Ronit, I am what I am and who I am, and I respect everybody if they are not causing harm to others, people or animals alike. If that’s what you cal open-mindedness, so be it. I call it respect.
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That’s quite opposite than what I meant to say… Sorry if you understood it as criticism. Definitely the other way round. 🙂
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Oh, not at all, I didn’t take it as criticism of me. Only as some not so pleasant impressions of some other people, perhaps. And I am sorry If I had gotten up on my high horse! I also have some not so pleasant impressions, as we all do, I am sure. That’s what prompted my response. I do respect you very highly, I hope you know that by know!
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It’s not always easy to get what the other person really meant. All is well. 🙂
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English is my #4 language, in order of acquisition, and I am sure that for you it is also about #3 or #4, so I think we are doing a great job communicating! Kol haKavod!
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🙂
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