Every season there’s a different pancake to be had. In fall there are my famous pumpkin spice pancakes (we’re almost close!); during Christmas time, I always cook up my gingerbread pancakes; and in spring, I always make strawberry pancakes.
For summer, my go-to pancakes are a mix of all-purpose flour and corn flour. If you don’t have corn flour, finely milled cornmeal will also work! I favor corn flour because it’s incredibly soft and makes these pancakes super light and fluffy. Of course, I always mix in corn kernels that have been cooked in a butter a bit. It’s like summer comfort on a plate.
If you wanted to make these for dinner, I think topping them with a bit of salsa or guacamole would be great. For more breakfast fare (my favorite), warm maple syrup and butter are a must.
Sweet Corn Pancakes
- 1 ear of sweet corn, kernels cut off the cob
- 1 tablespoon unsalted butter
- For the Batter:
- 1 cup all-purpose flour
- 1/2 cup corn flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- Maple syrup, for serving
- Butter, for serving
- In a small sauté pan, set over medium heat, melt the unsalted butter. When melted, add the corn kernels and cook for about 2 to 3 minutes, until slightly softened. Turn off the heat and set aside.
- In a large bowl, mix together the flour, corn flour, baking powder, baking soda and salt. In a measuring cup or medium bowl, whisk together the buttermilk, egg and melted butter. In one batch, pour the wet ingredients into the dry and mix just until combined. Lastly, fold in the corn kernels and give it one last mix, being sure not to over combine, which will result in tough pancakes.
- Set a griddle or non-stick pan over medium heat. When warm, grease with a bit of oil or butter. Drop mounds of batter, using a 1/4 measuring cup, onto the griddle and cook for about 1 to 2 minutes. Bubbles should form on the surface of the pancake. Check for brownness and flip. Don’t be shy to re-adjust the heat; you may need to turn it down a bit. Transfer the cooked pancake to a baking sheet inside of a preheated 200 degree oven to keep warm. Repeat until you’ve worked your way through all of the remaining batter. Serve with maple syrup and a pat of butter.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.