These little guys are a savory take on pancakes, great served as a starter topped with tomato and corn salsa.

Makes about 16, Serves 4

1 tablespoon olive oil

6 ramps, finely chopped, some leaves reserved and set aside

½ cup flour

½ cup yellow corn meal

1 teaspoon baking powder 

½ teaspoon baking soda

¾ teaspoon salt

¼ teaspoon pepper

1 large egg

1 cup buttermilk

1 cup+1/2 cups fresh corn, divided

½ pint grape tomatoes, chopped

half a jalapeno, seeded and finely chopped

2 oz feta, crumbled

1 tablespoon lime juice

1 tablespoon olive oil

1 teaspoon canola oil

  1. Heat 1 tablespoon olive oil in a small skillet over medium heat
  2. Sauté ramps for 2 minutes until tender
  3. In a large bowl, whisk together the dry ingredients
  4. In another bowl, whisk together the egg and buttermilk.
  5. Fold into the dry ingredients along with the sautéed ramps and 1 cup of corn
  6. In a separate bowl, combine the reserved chopped ramp leaves with tomatoes, the remaining ½ cup corn, jalapeno, feta, lime juice, and olive oil.
  7. Season with salt and pepper and set aside.
  8. Heat a large non-stick skillet over medium heat and add 1 teaspoon canola oil.
  9. Wipe the pan out with a paper towel
  10. Carefully spoon batter into the pan making 3” rounds.
  11. Cook for about 2 minutes on each side until golden brown and slightly puffed in the middle
  12. Serve warm or at room temp with the tomato corn salsa on top


The addition of 3 or 4 fried shrimp would make this even more divine!

Photography by Linda Pugliese

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