Description
Golden, fluffy corn pancakes with crisp edges and juicy bursts of sweet corn, perfect for breakfast, brunch, or a savory dinner twist.
Ingredients
Scale
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- 1 cup milk
- 1 cup fresh corn kernels
- 2 tablespoons unsalted butter, melted
- Vegetable oil or butter for cooking
Instructions
- Preheat Your Equipment: Warm your nonstick skillet or griddle over medium heat.
- Combine Ingredients: In one bowl, whisk cornmeal, flour, baking powder, salt, and sugar. In another, whisk the egg, milk, and melted butter. Combine wet and dry ingredients, then gently fold in corn kernels.
- Prepare Your Cooking Vessel: Lightly grease the skillet with butter or oil.
- Assemble the Dish: Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook to Perfection: Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook another 2 minutes until golden.
- Finishing Touches: Keep cooked pancakes warm under a clean towel or in a low oven while finishing the batch.
- Serve and Enjoy: Plate with your favorite toppings like maple syrup, honey, sour cream, or fresh salsa.
Notes
- Use fresh corn kernels for the best flavor, but frozen or canned works too.
- Don’t overmix the batter to keep pancakes tender.
- For crisp edges, add a little butter to the skillet before each batch.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg