Fresh Corn and Blueberry Pancakes
- ¾ cup buttermilk
- ¾ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla
- 2 cups flour mix, recipe follows
To make flour mix: Combine 4 cups flour, 1 cup pastry flour, ½ cup sugar, 4 tablespoons cornstarch, 2 tablespoons baking powder, 1 tablespoon baking soda and 1 tablespoon sea salt.
Whisk together wet ingredients, add flour and mix until well incorporated but do not overmix. Rest for 15 minutes. Coat cast iron skillet with non-stick spray and pour batter into the skillet. Once the edges start to bubble, sprinkle fresh cut corn kernels and fresh blueberries into batter. Then put the skillet in the oven at 350 degrees for 10 to 15 min.
Tortilla Republic uses a 6-inch in diameter round cast iron skillet to make the desired size pancakes. The restaurant uses approximately 1 teaspoon of fresh corn kernels and 6-7 blueberries per pancake.
Chef Cathy Shyne; Tortilla Republic, West Hollywood, Calif.