I love corn in any form and these cornmeal savory pancakes are one of my favorite brunch or lunch specials.
2 cups of cornmeal / corn flour
2 eggs
1/2 cup yogurt
1 cup milk
2 tsp baking powder
1/4 cup olive oil
1 tsp salt
1/4 finely chopped herbs: parsley, dill, mint, or chives, pick one.
1/2 cup hard to melt cheese such as crumbled feta, small diced halloumi, or Turkish tulum goat cheese (I use a mix of Syrian halloumi and Turkish tulum goat cheese)
1/2 pitted and chopped black olives
-Whisk eggs, milk, oil, and yogurt.
-Add cornmeal, baking powder, salt and mix.
-Add cheese, herbs, and olives and fold into the batter.
-Heat a nonstick pan over medium, slightly grease the pan and drop pancake batter with a spoon. These are similar to old-fashion pancakes, a bit thick. Cook for ~1-2 minutes, check bottom and flip. Cook for another minute.
-Serve with butter or some sort of spreadable cheese on top because there’s no such thing as too much cheese.