Deb, over at Smitten Kitchen, posted a tempting recipe for Sweet Corn Pancakes, using fresh corn. The recipe was uncomplicated enough to try even though we were in our motorhome. Ingredients were simple enough too – I only needed to buy buttermilk and an ear of corn. Deb’s recipe calls for “¼ cup cornmeal, any kind”, but all I had was polenta. (Doesn’t everyone carry polenta in their RV?) I solved the over-crunchy-possibility of using polenta by letting the polenta “soften” in the egg, buttermilk and vanilla mixture while the sautéed corn cooled.

Here is Deb’s recipe:


Sweet Corn Pancakes

About the sweetness: in my family, we drench our pancakes in maple syrup so I prefer the pancakes themselves to have little or no sugar, for contrast. If you’re one of those noble beings that like your pancakes plain, you might like an additional tablespoon of sugar in them. As I mentioned above, I think these have great savory potential by skipping the sugar and increasing the salt, served with sour cream or salsa.

Makes about 9 to 10 4-inch pancakes

2 tablespoons butter (1 ounce or 28 grams), plus additional for brushing pan
3/4 cup kernels cut from one large ear sweet fresh corn
1/8 teaspoon (1 gram) salt plus additional for seasoning corn
1 large egg
1 1/4 cups (296 ml) buttermilk
1/4 teaspoon vanilla extract
1 tablespoon (13 grams) sugar
3/4 cup (3 3/8 ounces) all-purpose flour
1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
1 teaspoon (5 grams) baking powder
1/2 teaspoon baking soda

Melt butter in a large cast iron skillet or griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet.

Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.

Reheat your skillet or saute pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.

  print recipe at Smitten Kitchen

My comments: I cooked the pancakes, one at a time, in my little 10-inch non-stick skillet (that’s what I had in the motorhome) and it worked just fine.

DT and I just loved these pancakes. We had them for breakfast, with maple syrup and I was able to make the pancakes using organic ingredients. I really can understand Deb’s suggestion that the pancakes could go savory and think they would be excellent served bite-sized with a little sour cream or green chile sauce as an appetizer.

Make these pancakes – your family will love ’em.

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