Search Posts
Recent Posts
- Outdoors in RI: The million dollar Penguins are here, Paws off the wildlife, Beach ready… May 23, 2025
- The MAHA Report: Step 1. What did they do to our children – the sickest generation in history May 23, 2025
- Rhode Islanders shred 22,000+ pounds of sensitive docs at Navigant Credit Union events May 23, 2025
- Rhode Island Weather for May 23, 2025 – Jack Donnelly May 23, 2025
- Rhode Island Weather for May 22, 2025 – Jack Donnelly May 22, 2025
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.

Corn and Cabot Pepper Jack Pancakes – Anthony Salemme
By Anthony Salemme, contributing chef
Makes 12 pancakes
Local butter and sugar corn season is coming to an end. These can be served as an appetizer, side dish, or even a main meal. Enjoy!
Pancakes
3 ears of cooked corn, taken off the cob
1 ½ cups flour
1 teaspoon baking powder
1 cup Cabot pepper jack cheese, shredded
1 jalapeño, chopped fine
1 small onion, chopped fine
1/3 cup buttermilk
2 eggs
1 teaspoon salt
½ teaspoon cayenne pepper
½ to ¾ cup corn oil for frying
Topping
1 cup sour cream
2 Tablespoons lime juice
3 Tablespoons chives, chopped fine
Mix all ingredients together until smooth.
Pancakes
Mix all the ingredients except the oil in a bowl.
In a skillet, heat ½ cup corn oil over medium heat. Spoon 2 Tablespoons of mixture into oil.
After about a minute or so and they are starting to turn brown flip over and flatten a bit to cook the other side about 2 minutes more.
Drain on paper towel. Top with sour cream.
_____

Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com