3 tablespoons unsalted butter, melted and cooled slightly
Maple syrup, for serving
Butter, for serving
Directions
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.
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