These savory cornmeal pancakes are a delightful twist on traditional hoecakes, featuring scallions for a burst of flavor.
Combine the cornmeal, baking powder, and salt in a mixing bowl.
Ensure the dry ingredients are well mixed to avoid uneven distribution of leavening agents.
Add the chopped scallions, egg, buttermilk, and melted butter to the dry ingredients and whisk until smooth.
Do not overmix the batter; a few lumps are fine and will not affect the final texture.
Heat a griddle over medium heat and lightly oil it with canola oil.
Test the griddle's heat by sprinkling a few drops of water; they should sizzle and evaporate quickly.
Pour about 1/4 cup of batter onto the griddle for each pancake, forming small circles.
Cook in batches to avoid overcrowding the griddle, which can lower the cooking temperature.
Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Use a thin spatula to flip the pancakes gently to maintain their shape.
Transfer the cooked pancakes to a serving platter and serve warm.
Keep the pancakes warm in a low oven if preparing a large batch.
