I thought we had pancakes nailed down tight with buttermilk pancakes but these may take the... cake. The corn and cornmeal make these pancakes less sweet and a little denser which leaves more room for syrup, so spring for the good stuff.
This was Steven's birthday breakfast complete with about two pots of coffee and a very sticky toddler.
Sweet Corn Pancakes
Feeds two adults and one toddler with one cake leftover
Adapted from Smitten Kitchen
- 2 tablespoons butter
- 3/4 cup kernels of corn, I cheated and used canned
- a pinch of salt
- 1 large egg
- 1 and 1/4 cups buttermilk (or a tablespoon of lemon juice in the measuring cup then fill the rest up with milk)
- 1/4 teaspoon vanilla extra
- 1 tablespoon sugar
- 3/4 cup all purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- another pinch of salt
Melt butter in a skillet or griddle over medium heat, add corn, and saute for 4 minutes until corn starts to brown. Sprinkle with salt and set aside. I did this the night before and refrigerated the corn.
Whisk the egg, buttermilk, vanilla, sugar, and corn together in a large bowl.
In a small bowl, whisk flour, cornmeal, baking powder, baking soda, and a pinch of soda. Stir the dry into the wet ingredients and mix until combined but can still be lumpy. Its early, don't go through too much trouble.
Heat up the skillet/griddle to medium high and spray with nonstick spray. Ladle 1/4 cup of batter at a time about 3 inches apart. When the pancake starts to bubble, flip it and cook until golden brown on the bottom. Adjust your heat as needed and repeat until batter is gone. I respray between pancakes.
Serve with more syrup than you would typical buttermilk pancakes.
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