Corn-Scallion Pancakes

• 1 14 cups cornmeal
• 34 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup milk
• 2 large eggs
• 2 tablespoons vegetable oil (plus additional oil for pan)
• 1 12 cups frozen corn kernels, thawed
• 12 cup chopped scallion

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

cornmeal, flour, sugar, baking powder, kosher salt, milk, eggs, vegetable oil, corn kernels, scallion

Taken from www.food.com/recipe/corn-scallion-pancakes-459943 (may not work)