Right now we are smack dab in the middle of corn season and I have certainly been enjoying it! Mostly I have just been eating it off of the cob simply dressed with melted butter and some salt but I wanted to use some corn in a recipe. Normally when I think about corn I am thinking about recipes for dinner but this time I was thinking that it would be interesting to use corn in a breakfast and I knew just how to do it. I had recently made some blueberry pancakes and I figured that fresh corn pancakes would also be great in pancakes!
For the recipe, I pretty much just went with my blueberry pancake recipe and I replaced the blueberries with kernels of corn. This recipe was the perfect choice as it also includes some cornmeal which goes perfectly with the fresh corn from the cob. I did make one little change to the recipe and that was it include a healthy helping of cheddar cheese. When I made the ham and egg crepes with gruyere and maple syrup not too long ago I discovered that the sweet and savoury combination of maple syrup and cheese works really well and I could not resist using it in the corn pancakes.
The fresh corn pancakes turned out amazingly well! The pancakes were nice and thick and light and fluffy and good! The sweet corn, maple syrup and cheddar combination turned out to be magical and I certainly did enjoy my breakfasts last week. While I was eating my corn pancakes I realized that they would also do well with a savoury topping and I figured that salsa and sour cream wold be perfect! With that thought, the next morning I tried the savoury version and I was immediately hooked and I enjoyed the savoury version for the remaining breakfasts of the week. On the last day I realized that I also had some green onions and jalapeno peppers left over and so I added them to the pancakes as well and I have to say that that was my favourite version of the pancakes from the week.
Fresh Corn Pancakes
Pancakes with fresh, juicy corn kernels and melted cheddar cheese. Great either sweet when drenched in maple syrup or savoury topped with spicy salsa and tangy sour cream.
- 3/4 cup flour
- 1/2 cup cornmeal
- 1 teaspoon baking owder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 2 tablespoons unsalted butter, melted
- 3/4 cup corn, about 1 ear
- 1/2 cup cheddar cheese, grated (optional)
- Mix the flour, cornmeal, baking powder, sugar and salt in a large bowl.
- Mix the milk, eggs and butter in another bowl.
- Mix the wet and dry ingredients making sure to not over mix.
- Mix in the corn and cheese.
- Heat a pan over medium heat and melt a touch of butter in it.
- Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
- Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.