These savory corn pancakes have melted brie on top rather than butter.
You can find Rouge et Noir at Sarasota’s own Artisan Cheese Company.
Combine flour, sugar, baking powder, and salt in a large bowl. Stir in yogurt, milk, egg, and butter until just combined. Fold in corn. Heat a pat of butter in a large nonstick skillet over medium-low heat. Using 2 tablespoons batter for each pancake, spoon into skillet and smooth to make round. Cook until surface of pancakes has formed bubbles, 1–2 minutes. Flip and cook until underside is golden, 1–2 minutes more.
Add more butter to pan as needed. Serve layered with brie and sprinkled with chives.
Recipe courtesy of Charlotte Abrams