This Sweet Corn Pancakes recipe is a seasonal Summer breakfast. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)
- 1 ear of sweet corn, kernels cut off the cob
- 1 tablespoon unsalted butter
- For the Batter:
- 1 cup all-purpose flour
- 1/2 cup corn flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- Maple syrup, for serving
- Butter, for serving
- In a small sauté pan, set over medium heat, melt the unsalted butter. When melted, add the corn kernels and cook for about 2 to 3 minutes, until slightly softened. Turn off the heat and set aside.
- In a large bowl, mix together the flour, corn flour, baking powder, baking soda and salt. In a measuring cup or medium bowl, whisk together the buttermilk, egg and melted butter. In one batch, pour the wet ingredients into the dry and mix just until combined. Lastly, fold in the corn kernels and give it one last mix, being sure not to over combine, which will result in tough pancakes.
- Set a griddle or non-stick pan over medium heat. When warm, grease with a bit of oil or butter. Drop mounds of batter, using a 1/4 measuring cup, onto the griddle and cook for about 1 to 2 minutes. Bubbles should form on the surface of the pancake. Check for brownness and flip. Don’t be shy to re-adjust the heat; you may need to turn it down a bit. Transfer the cooked pancake to a baking sheet inside of a preheated 200 degree oven to keep warm. Repeat until you’ve worked your way through all of the remaining batter. Serve with maple syrup and a pat of butter.