Corn-Scallion Pancakes

Directions

1. 1
   In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
2. 2
   In a small bowl, whisk together milk, eggs and oil until smooth.
3. 3
   Pour wet ingredients on top of dry; stir with fork just until combined.
4. 4
   Add corn and scallions and stir until well-combined.
5. 5
   Lightly oil a skillet and place over medium heat until oil shimmers.
6. 6
   Add dollops of batter (about 1/4 cup per pancake) to pan.
7. 7
   It should sizzle as soon as it hits the oil; if it doesn't the oil isn't hot enough.
8. 8
   Cook until bubbles appear at edges of pancakes, about 3 minutes.
9. 9
   Flip pancakes and cook until browned underneath, 1.5-2 minutes more.