Fresh Corn Pancakes
August 22, 2009 at 4:58 pm | Posted in breakfast things, pancakes/waffles | 21 Comments
I usually have three days off from work each week (ahh, the luxury!), and you can bet that on one of those mornings I will be making pancakes. I do love them so, and as much as I like to go out to eat, when it comes to pancakes, homemade rules. I have a go-to buttermilk recipe that is the standard (and I will share with you one day soon), but I keep my eyes peeled for something different every once and awhile. You know, no need to be boring, even if you are still in your PJs.
A recipe for fresh corn pancakes the July issue of Gourmet was whispering to me from the pages. It didn’t have to say much, though– the corn is so good and sweet right now, that I felt like this was kind of time-sensitive. I rushed to make them the first time, and have whipped them up two more times since! Pureed corn gives them an overall sunshine-yellow tint, and whole kernels are little bursts of sweetness. Even though I drastically reduced the butter when I made them, they browned gorgeously.
Apparently, you can serve these pancakes with salsa and sour cream for a savory take, but I’ll have mine drenched in maple syrup!
Fresh Corn Pancakes– makes 4 servings (about 12 pancakes)
from a recipe in Gourmet (July 2009)
Note: You can reduce the butter in the recipe (I used 2T) if you’d like.
1 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
3 to 4 ears corn
3/4 cup whole milk
2 large eggs
2 tablespoons vegetable oil
1 stick unsalted butter, melted and cooled
-Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
-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.
-Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
-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.
-Drizzle warm maple syrup on the pancakes for breakfast or serve them as a side dish with salsa and sour cream.
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a whisk and a spoon 
Oh my, those would be AMAZING for Sunday brunch tomorrow 😀
Comment by VeggieGirl— August 22, 2009 #
This is so perfect with all the fresh corn available in the markets right now. Can’t wait to try this, thanks for sharing the recipe.
Comment by Caroline— August 22, 2009 #
Delicious. It’s like a corn fritter but fluffier. I love it. I am a total nut for fritters and pancakes so this looks like the perfect all-in-one-solution! Can’t wait for you to share your buttermilk recipe one day????
Comment by Mélanger— August 22, 2009 #
next pancake post will be the buttermilk one!
Comment by steph (whisk/spoon)— August 23, 2009 #
Those sound amazing! I’ll have to give them a shot before it’s too late!
Comment by Tracey— August 22, 2009 #
wow, that sounds so good! i have made pancakes with cornmeal but never with real corn. delish!
Comment by Sophie— August 22, 2009 #
oh how I love pancakes too!
and these look superb!
Comment by ash— August 22, 2009 #
These look so good!! I wish I could have some now for breakie…
Comment by Dharm— August 22, 2009 #
Mmmm I LOVE corn! I make corn fritters, kinda similar with salsa on top, its just delicious.
Rose
Comment by Roses R Red— August 22, 2009 #
WOW! Those look delicious! 🙂
Comment by Jill— August 22, 2009 #
These pancakes look super fluffy and delicious!!! Can’t wait to try them out!!!
Comment by nina— August 23, 2009 #
This is lovely. I just got some corn from the market, will try it out!
Comment by Anh— August 23, 2009 #
I make corn fritters, though mom used to make pancakes. These look great.
Comment by Arlene— August 23, 2009 #
How interesting! Corn pancakes.
It’s hard to beat pancakes for breakfast. Yours look perfect!
Comment by Jacque— August 23, 2009 #
Those pancakes look divine! We have a local restaurant that serves “corn cakes” like this drizzled with honey and butter alongside fried chicken. (It’s a Southern thing.) I’ll bet yours would be wonderful served the same way. Oh, my! I’m drooling!
Comment by Susan at SGCC— August 23, 2009 #
oh my gosh! that sounds sooo good!!
Comment by steph (whisk/spoon)— August 23, 2009 #
yum – they sounds like what we call corn fritters. declicious with spicy tomato relish and sour cream as well
Comment by Tammy— August 24, 2009 #
These look delicious and just what I was looking for to use up some ears of corn I have in the fridge! This is a great blog…really enjoy it.
Comment by rose strong— August 25, 2009 #
I’m going to have to make these. They are perfect for “breakfast for dinner” days. YUM.
Comment by Wendy— August 25, 2009 #
Lucky you to have those mornings off! I have to wait for the weekend to make anything like this, or I have to make it the night before and reheat in the morning. Nice, but not quite the same. These pancakes caught my eye as well – good to know they were a hit!
Comment by Caitlin— August 31, 2009 #
Thanks for this tip. This will be made next Sunday 🙂
Comment by Marie Therese— February 10, 2010 #