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Corn and Scallion Griddle Cakes

These corn griddle cakes are the perfect breakfast or brunch.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2 servings.
Author: The Bojon Gourmet


  • 1/2 tablespoon olive oil
  • 3 scallions, white and green parts separated, thinly sliced
  • 1 1/2 cups of fresh corn kernels , (from about 1 1/2 large ears of corn)
  • 2 tablespoons chopped cilantro
  • 1 large egg, separated
  • 1/4 cup half and half , (or whole milk)
  • 2 ounces fresh goat cheese, crumbled , (about 1/2 cup)
  • 2 ounces grated sharp cheddar , (about 1/2 cup)
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • vegetable oil for cooking the cakes, (such as sunflower oil)

For serving:


  • Heat the oil in a medium skillet over medium heat. Add the white scallion parts and the corn, and saute for a few minutes until tender. Let cool slightly.
  • In a large bowl, combine the sauteed scallion and corn with the green scallion, cilantro, egg yolk, half and half, cheeses, flour, baking powder and salt.
  • Place the egg white in a medium bowl with a pinch of salt and whip until firm peaks form. Gently fold the whipped whites into the batter.
  • Heat a large skillet over medium heat and coat with a film of vegetable oil. Drop 1/4 cup portions of batter into the pan, and cook until browned on the bottom, 2-3 minutes. Flip and cook on the second side, 2-3 minutes longer.
  • Serve the pancakes with salsa, tomatoes, sour cream and scallions.


Adapted from Everyday Greens.
Other cheeses could stand in for the chèvre and cheddar; queso fresco and jack, or smoked gouda, for instance. The herb component could similarly go in any direction, such as basil, chives, or parsley. Or perhaps a sweet version with ricotta, no herbs or scallions, and topped with berries or sauteed plums, crème fraîche and honey, would be nice.
Feel free to double the recipe to feed a crowd, or hoard extras.
Nutritional values are based on one of two servings.


Calories: 524kcal | Carbohydrates: 40g | Protein: 22g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 136mg | Sodium: 620mg | Potassium: 500mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1315IU | Vitamin C: 9.7mg | Calcium: 344mg | Iron: 2.6mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!