Corn Pancakes

What better time to make Corn Pancakes than on a late summer weekend morning? The cinnamon gives these an extra spark of flavor and taking care that the corn does not get overcooked, ensures a fresh from the garden crunch that contrasts beautifully with the fluffy pancakes. Now, you can make these with frozen, or even canned corn, but making with fresh right now will give you one more summer memory to look back on when winter hits.

First, you will need to blanch the corn and get it off the ears. Bring a large pot of water to a boil, and throw in your peeled ears of corn. Bring back to a boil for 3 minutes and then remove corn immediately to a cold water bath, so that they stop cooking. Cut the kernels from the cob, making sure not to cut too closely. Use the dull side of your knife to scrape down all sides of the ears to remove the rest of the juicy stuff in there. You can freeze this for winter, use it to make something like Tex-Mex Creamed Corn – or of course make these pancakes.

Begin by measuring all of the dry ingredients into a medium bowl.
1 cup all purpose flour
2 tablespoons stone ground corn meal
1 tablespoon sugar
1/2 teaspoon cinnamon
1 & 1/2 teaspoon baking powder
1/2 teaspoon saltcp1Whisk together until well blendedcp2In a smaller bowl, combine
1/2 cup buttermilk
2 tablespoons milk
1 egg
2 ounces melted butter
1 teaspoon vanilla
1 cup corn kernelscp3Pour the liquid ingredients into the dry ingredientscp4And using as few strokes as possible, combine the two. The batter will be lumpy which is just fine. If you mix it too much, your pancakes will not be nearly as fluffy and light.cp5Heat a griddle or frying pan till a drop of water sizzles and lightly grease with vegetable oil. I use a 1/2 cup ladle to pour the batter in and then use the back of the ladle to spread the batter into a roughly circular shape.cp6Cook over medium heat until there are bubbles all over the surface and the edges have turned somewhat dry.cp7Carefully flip the pancakes and cook another 3 or 4 minutes until they are puffed up, and a peek at the underside shows that they are nicely browned.cp8Serve hot with plenty of butter and real maple syrup.cp9Now that is a nice start to the weekend!cp10

Some other recipes you may enjoy:
Peanut Butter Cornmeal Cookies
Buttermilk Cornbread

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16 Responses to Corn Pancakes

  1. Thank you so much for your kind comment! And wow, your photos are excellent, you have such wonderful natural lighting, I envy that. Makes the food just shine.

  2. I’m not one of those breakfast-at-night folks, but I would definitely eat these right now if I could. Just perfect.

  3. i’ve been wanting to jazz up my usual pancake recipe with things like wholemeal or corn flour. this is wonderful. thanks for sharing! x

  4. Kevin says:

    Those corn pancakes look really good. The texture must be really nice with all of those kernels in there.

  5. Jo says:

    Oh wow do those look good! I am so coming to your house for breakfast :P

  6. charlane says:

    I was thinking how great these would be with some chicken enchilada filling on them


  7. kellypea says:

    Goodness these sound delicious! I love nice kernels of corn in muffins, cornbread and just about everything. I can just taste them ; ) Gorgeous photography!

  8. Flea says:

    I think my Hunny would positively freak if I adulterated hotcakes with corn, but I would like them.

  9. sandra742 says:

    Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

  10. I love your site. :) Love design!!! I just came across your blog and wanted to say that I

  11. c3 says:

    I just voted for this recipe!

  12. Corn pancakes – thats something new! Thumbs up – and I’m going to make some of these soon, because they looks great!

  13. Cheyenne says:

    I had no idea how to apparcoh this before—now I’m locked and loaded.

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