Spicy Corn Pancakes With Dill Yogurt Recipe

Name: Spicy Corn Pancakes With Dill Yogurt Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Greek yogurt (see note); 2 tablespoons chopped fresh dill; About 3 tablespoons juice from about 2 lemons; Kosher salt and freshly ground black pepper; 2 tablespoons extra virgin olive oil; 3 medium to large ears corn, cut off the cob (about 3 cups corn kernels); 2 medium jalapenos, finely chopped, seeds and ribs left in for spicy, or removed for less spicy; 3 medium green onions, finely chopped; 1/2 cup cornmeal; 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 2 eggs, lightly beaten; 1/2 cup buttermilk; Vegetable oil, for frying

Servings: persons

1 1/2 cups Greek yogurt (see note)
2 tablespoons chopped fresh dill
About 3 tablespoons juice from about 2 lemons
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
3 medium to large ears corn, cut off the cob (about 3 cups corn kernels)
2 medium jalapenos, finely chopped, seeds and ribs left in for spicy, or removed for less spicy
3 medium green onions, finely chopped
1/2 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
2 eggs, lightly beaten
1/2 cup buttermilk
Vegetable oil, for frying

1
Combine yogurt with dill and lemon juice; season to taste with salt and pepper and stir to combine. Set aside.
2
Heat olive oil in a large cast iron skillet over medium heat until shimmering. Add corn kernels, jalapeno and green onions and season to taste with salt and pepper. Cook, stirring occasionally, until vegetables soften and begin to brown, about 5 minutes. Transfer vegetables to a large mixing bowl.
3
Whisk together cornmeal, flour, baking powder, and 1 teaspoon salt in a medium bowl. Whisk together eggs and buttermilk in a second medium bowl. Add flour mixture to bowl with corn, then add buttermilk mixture and fold with a spatula to incorporate.
4
Wipe out skillet and add 3 tablespoons vegetable oil. Heat pan over medium heat until oil is just starting to smoke. Use a 1/4 cup measure to scoop pancake batter into pan, forming 3 pancakes at a time. Fry until edges of pancakes brown, about 4 minutes, adjusting heat as necessary to prevent burning. Flip carefully-pancakes are very delicate. Cook until other side is browned, about 4 minutes. Transfer pancakes to a paper towel-lined baking sheet. Keep warm in a 200u00b0F oven if desired.
5
Continue cooking pancakes, working in batches of three. Between batches, remove any stray corn kernels so that they do not burn, and add additional frying oil as necessary.
6
Transfer pancakes to serving platter and top with dill yogurt and additional fresh dill, if desired. Serve immediately.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups Greek yogurt (see note), 2 tablespoons chopped fresh dill, About 3 tablespoons juice from about 2 lemons, Kosher salt and freshly ground black pepper, and more.

Yes, Spicy Corn Pancakes With Dill Yogurt Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!