Corn Pancakes


Fresh, sweet corn is irresistible and something we enjoy all summer long. While it's at its peak around August I start buying it whenever I see it at the store and hope for the best. As soon as I spotted it at our local market I scooped up a few ears. Once home I got to work making these pancakes. While corn may not come to mind for breakfast they do make the most delicious pancakes. The corn adds great texture and flavor to the batter which also has a dose of cornmeal. They're delicious with a pat of butter and a cascade of syrup poured on top. Give these a try and I promise you will love them!


Ingredients for Corn Pancakes:

1 1/2 cups flour

1/2 cup medium ground cornmeal

2 cups fresh corn, about 2 ears

4 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2 cups buttermilk

1/4 cup whole milk

2 eggs

4 tablespoons unsalted butter, melted

3/4 teaspoon vanilla

cooking spray

serve with butter and syrup


Time-Saving Tip: Measure out all of the dry ingredients the night before so they are ready to go in the morning.


Let's see what we need.


We're ready to make the pancakes.


Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl. Set aside.


Whisk together the buttermilk, eggs, melted butter, and vanilla.


Pour the wet mixture into the flour mixture. Stir just until combined then fold in the corn. Do not over mix. The batter will be thick.


Heat the pan to medium heat. Lightly coat the pan with cooking spray. Add batter to the pan forming any size pancakes you would like. Once the pancakes start to bubble and start to look drier flip them over. If the bottoms of the pancakes are browning too quickly just lower the heat.


They're ready! These are crazy good! They're also great with a side of bacon.

Enjoy!

2018 Cranberry Walk