Sweet corn pancakes with juicy kernels
Mornings get a lift when corn’s natural sweetness meets pancake batter. These are slightly sweet, tender, and studded with fresh kernels for texture.
Basic batter:
- 1 cup flour, 1–2 tbsp sugar
- 1 tsp baking powder, pinch of salt
- 1 egg, 1 cup milk (or buttermilk), 2 tbsp melted butter
- 3/4–1 cup fresh corn kernels
Method:
- Whisk dry ingredients; combine wet ingredients separately and fold into dry until just combined. Fold in corn.
- Heat a griddle or skillet over medium and lightly oil. Scoop batter for 3–4 inch pancakes and cook until bubbles form, then flip and cook until golden.
Variations:
- Add lime zest and a touch of honey for a bright, sweet profile.
- Make savory: reduce sugar, add chopped chives and pepper, and serve with sour cream and smoked salmon.
Serving suggestions:
- Top with butter, maple syrup, or a dollop of Greek yogurt and fresh berries.
- For a brunch twist, serve with bacon or fried eggs.
Tips:
- Don’t overmix to keep pancakes light.
- If kernels are very sweet and juicy, drain slightly so batter isn’t watery.
Avoid high heat that burns outsides before pancakes cook through; medium heat gives the best color and texture.