This is an updated, grown up version of my childhood favorite. I add crunch and sweetness to these cakes with raw sweet corn. Cilantro and lime zest are also mixed into the batter for a Southwestern flare. Instead of plain sour cream, I make my own version of crema - Mexican sour cream. It is thinner than the traditional sour cream and slightly sour
- you can achieve this with a simple addition of lime juice.
Squash and Corn Cakes with Crema
(adapted from Whole Foods Market Recipe)
Makes about 12 cakes
2 large eggs
2/3 cup All Purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Kernels from 1 ear sweet corn (about 3/4 cup)
1 large zucchini, grated (about 1 1/2 cups)
1/3 cup finely diced onion
1/3 cup chopped cilantro
Zest of 1 lime
2 teaspoons canola oil
1 cup sour cream
2 tablespoon lime juice
1/4 cup chopped cilantro
1. In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, cilantro and zest and stir until combined.
3. For the crema, combine sour cream with lime and cilantro. Season with salt and pepper. Serve crema with the pancakes warm or room temperature.
Enjoy! Perfect for a morning breakfast or a later afternoon lunch. Want to get a bit more gourmet? Serve up a few thin slices of smoked salmon.
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