Enjoy Summer’s Sweet Corn Pancakes for an amazing taste of one of the season’s best and freshest vegetables incorporated into a breakfast treat. Just add a splash of maple syrup to the butter-topped pancakes and BAM! What a combination! These can be a great In-hand treat for your little ones. Just roll it up and eat ! Maybe you could even put a sausage link in it before you roll it up! I often cook more corn on the cob than what I need with the sole purpose of having leftovers to use for these or some Old Bay Sweet Corn Chowder. Maybe you need a side for a barbeque. Try Fiesta Roasted Sweet Corn ! It’s amazing! However you choose to use it, just take advantage of the versatility of this fresh vegetable while it’s available.
These come together quickly. Prep all of your ingredients and allow the butter to cool. Beat the egg with the buttermilk and milk. Whisk in the cooled butter. Cut the kernels off of two ears of corn and set aside. Leftover corn on the cob can be used for this purpose. Don’t waste any bites of summer’s treasures!
Whisk the dry ingredients together. Blend in the wet ingredients then fold in the corn. Do not over stir ! Let it rest about 10-15 minutes while you preheat the griddle.
Using a large scoop, place batter on prepared griddle, I like to wipe it with a paper towel saturated with coconut oil. Flip when bubbles appear. Cook other side on griddle until golden.
The lazy days of summer lead to some pleasurable tasting moments on the porch by oneself as the fountain water trickles into the pond with the accompaniment of the tweets echoing in the woods behind the house. Oh, wait… There are some little people to join me. So much for quiet time, but the more to share this taste the better! Eat up!
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Cook time:
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Serves: 20 pancakes
- 1¼ c. all purpose flour ( If using White Lily, add 2½ tablespoons of additional flour.)
- ¼ c. sugar
- 2. t. baking powder
- ½ t. baking soda
- ½ t. Kosher salt
- 1 large egg, lightly beaten
- 1¼ c. low fat buttermilk
- ¼ c. whole milk
- ¼ c. butter, melted and cooled
- 2 ears of corn, cooked, kernels removed
- Combine dry ingredients in a medium-sized bowl.
- Mix together the egg with both milks in a separate bowl.
- Add the cooled butter into the wet mixture.
- Make a small well in the middle of the dry ingredients.
- Incorporate the wet ingredients into the dry ingredients.
- Slowly fold in the corn kernels.
- Preheat griddle to 350 degrees.
- Pour ¼ cup of the batter onto griddle sprayed with cooking spray, if needed.
- Turn when bubbles appear towards the middle of the pancake. It should be golden.
- Serve with butter, if desired, and maple syrup, or your favorite seasonal fruit syrup.
