Name: California Farmers’ Market Griddle Cakes with Herb Butter
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1 tbsp sugar; 1 large egg; 1 cup buttermilk (or substitute: 1 cup milk + 1 tbsp lemon juice); 2 tbsp unsalted butter, melted (plus more for griddling); 1 ear sweet corn, kernels sliced off (about 3/4 cup); 1/2 cup diced zucchini; 1/2 cup cherry tomatoes, halved; 2 scallions, thinly sliced (green parts reserved for garnish); Fresh ground black pepper, to taste; 1 tbsp chopped fresh basil; 1 tbsp chopped fresh chives; For the Herb Butter:; 3 tbsp unsalted butter, softened; 1 tbsp chopped fresh basil; 1 tbsp chopped chives; 1/2 tsp lemon zest; Pinch of salt

California Farmers’ Market Griddle Cakes with Herb Butter

SteamedLemon1929

Channeling the spirit of California’s summer produce and Samin Nosrat’s focus on balancing salt, fat, acid, and heat, these golden griddle cakes are packed with sweet corn, juicy cherry tomatoes, and zucchini. The batter is light and flavorful, with just enough tang from buttermilk and a hit of fresh herbs. A dollop of lemony herb butter melting over each cake brings everything together, making this perfect for breakfast, brunch, or a light summer dinner. Serve with a fresh salad or a fried egg for a satisfying meal that celebrates the season.

Ingredients

Instructions

Make the herb butter: In a small bowl, mash together the softened butter, basil, chives, lemon zest, and pinch of salt. Cover and refrigerate.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together the egg, buttermilk, and melted butter. Pour wet into dry and stir until just combined; do not overmix.
Fold in the corn kernels, zucchini, cherry tomatoes, scallions (white and light green parts), basil, chives, and a few cracks of black pepper.
Heat a griddle or large nonstick skillet over medium heat. Brush with melted butter.
Scoop 1/4-cup portions of batter onto the hot griddle, spacing them apart. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 2 more minutes until golden and cooked through. Repeat with remaining batter.
Keep finished cakes warm in a low oven if needed.
To serve, top warm griddle cakes with a pat of herb butter and sprinkle with reserved scallion greens. Serve immediately.