Savory Basil Cornmeal Pancakes with Soft Eggs & Tomato Relish

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 cup fine yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 2 plus 4 for serving large eggs
• 1 1/4 cups buttermilk
• 1 cup fresh corn kernels
• 1/3 cup fresh basil, chopped
• 2 tbsp olive oil or butter for griddle
• 2 cups heirloom tomatoes, diced
• 1 small shallot, minced
• 1 tbsp red wine vinegar
• 1 tbsp extra-virgin olive oil
• 1/2 tsp black pepper

Instructions

1. 1In a medium bowl whisk together cornmeal, flour, baking powder, and salt until evenly combined.
2. 2In a separate bowl beat two eggs with the buttermilk. Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain; the batter will be slightly thick.
3. 3Fold in the fresh corn kernels and most of the chopped basil, reserving basil for the relish. Let the batter rest 5 minutes while the griddle heats.
4. 4Make the tomato relish: combine diced heirloom tomatoes, minced shallot, remaining basil, red wine vinegar, olive oil, salt, and black pepper in a small bowl. Set aside so flavors meld.
5. 5Heat a large nonstick griddle or skillet over medium heat and lightly grease with oil or butter. Scoop 1/4-cup portions of batter onto the surface, spacing them apart.
6. 6Cook pancakes 3 to 4 minutes until bubbles form on top and edges look set and golden. Flip carefully and cook another 2 to 3 minutes until the undersides are deep golden and centers spring back.
7. 7Meanwhile, fry or poach the remaining four eggs to soft-yolk doneness in a separate skillet over medium heat, about 3 minutes for sunny-side up with set whites.
8. 8Plate two warm pancakes per person, top each stack with a soft egg, and spoon generous tomato-basil relish over everything so the juices soak into the cornmeal cakes. Serve immediately while the contrast of crisp edges and runny yolk is perfect.