Fresh Corn Pancakes
Light and fluffy pancakes made with fresh corn kernels, creating a perfect blend of sweet and savory flavors. Perfect for breakfast or brunch, these pancakes can be served with either maple syrup or savory toppings.
Ingredients
- •1 cup all-purpose flour
- •4 teaspoons baking powder
- •1 tablespoon sugar
- •4 ears corn
- •¾ cup whole milk
- •2 large eggs
- •2 tablespoons vegetable oil
- •1 stick unsalted butter
- •1 serving maple syrup
- •1 serving salsa and sour cream
Cooking Instructions
- 1.
Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
3 min
- 2.
Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
10 min
- 3.
Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
2 min
- 4.
Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
15 min
