Fresh Corn PancakesAugust 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.