Recipes Cornmeal and Corn Pancakes with Poached Eggs Be the first to rate & review! Making these pancakes with frozen corn kernels seems appropriate on an ice-fishing expedition, but by all means use fresh corn in summer. More Brunch Recipes By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research. Food & Wine's Editorial Guidelines Updated on December 16, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 1/2 cup all-purpose flour 1/2 cup coarse yellow cornmeal Salt and freshly ground pepper 1/4 teaspoon baking powder 1 1/2 cups corn kernels (6 ounces) 7 large eggs 1 egg yolk 4 tablespoons unsalted butter, melted 1/4 cup chopped basil 2 scallions, minced 1 tablespoon minced red onion 1/2 cup crème fraîche, plus more for serving 1 teaspoon fresh lemon juice 1 tablespoon vinegar Canola oil, for frying 1/4 cup snipped chives Directions In a small bowl, whisk the flour with the cornmeal, 1/2 teaspoon salt, 1/4 teaspoon pepper and the baking powder. In a food processor, coarsely chop the corn kernels. With the machine on, add 3 of the eggs and the egg yolk, one at a time, and process until incorporated. Add the melted butter, basil, scallions and the flour mixture and process just until combined. Scrape the batter into a bowl. Put the onion in a small strainer and rinse under cold water for several seconds. Pat dry and transfer to a small bowl. Stir in the 1/2 cup of crème fraîche and the lemon juice and season with salt and pepper. Bring a medium saucepan of water to a boil. Add the vinegar. Crack the 4 remaining eggs into the water and poach until the whites are firm and the yolks are runny, about 4 minutes. Remove the eggs with a slotted spoon and keep warm in a bowl of hot water. Heat a cast-iron skillet. Pour in a thin film of oil and heat until shimmering. Drop heaping tablespoons of the batter in the skillet and cook over moderate heat until bubbles form on the surface. Flip the pancakes and cook for about 1 more minute. Transfer the pancakes to a baking sheet and keep warm in a low oven. Repeat with the remaining batter. Arrange 3 pancakes on each plate. Top with the poached eggs and a dollop of crème fraîche. Sprinkle with the chives and serve at once. Rate it Print