Shrimp and Bacon on Buttermilk Corn Pancakes
Savory Corn Pancakes
  1. Pour the frozen corn into a small bowl and set aside to thaw. Separate the eggs and whip the whites into soft peaks.
  2. In another bowl, mix the egg yolks with the buttermilk and oil.
  3. In yet another bowl (sorry about all the bowls), mix together the cornmeal, flour, baking soda, baking powder, salt and sugar.
  4. Add the egg yolk mixture to the dry ingredients and stir to combine. Stir in the thawed corn and scallions. Gently fold in the egg whites. Allow the batter to stand for 10 minutes before cooking.
  5. Heat a small amount of vegetable oil in a large frying pan over medium heat. Pour ΒΌ cup of batter for each pancake into the hot pan, allow bubbles to form along the edges of the pancakes, flip and cook for a couple of minutes. Serve by topping corn pancakes with cooked shrimp, cherry tomatoes, crumbled bacon, and a dollop of lime zest sour cream. To make this gluten-free, you can substitute gluten-free flour or make a gluten free cornbread recipe that you like.