These savory sweet corn pancakes are soft with bits of corn in every bite. Try them as a side dish or for breakfast with your favorite syrup!
It's almost corn season here in NJ; which means Summer will be filled with lots of corn on the cob. Of course, I always make too much and leftovers are inevitable.
That's alright though because there are so many other recipes you can make with leftover corn like fritters, salads, soups or these Corn Pancakes.
These pancakes were delicious on their own, but add some maple syrup and they were even better. This recipe makes 18 pancakes and can be ready in about 20 minutes. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
All Purpose Flour
Yellow Cornmeal
Granulated Sugar
Baking Powder
Baking Soda
Salt
Milk
Egg
Sour Cream
Melted Butter
Corn Kernels
Canola Oil: For frying
How do you make Corn Pancakes?
Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl; mix well. In a larger bowl, combine the milk, egg, sour cream and melted butter. Stir until smooth; then fold in the corn kernels until blended.
Next, heat 2 tablespoons of the oil in a large nonstick skillet over medium high heat. Drop a 2-tablespoon scoop of the corn batter into the pan and cook 2-3 minutes per side until the pancakes have puffed up and are light brown.
Do not overcrowd the pan and cook in batches. Remove the corn pancakes; then drain on a paper towel lined pan while the rest of the pancakes cook.
Serve alone or top with some butter and maple syrup!
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Corn Pancakes
Ingredients
- ¾ cup all purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (I used whole)
- 1 large egg
- 2 tablespoons sour cream
- 2 tablespoons butter (melted)
- 1 cup corn kernels
- 2-4 tablespoons canola oil (for frying)
Instructions
- Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl; mix well. In a larger bowl, combine the milk, egg, sour cream and melted butter. Stir until smooth; then fold in the corn kernels until blended.
- Next, heat 2 tablespoons of the oil in a large nonstick skillet over medium high heat. Drop a 2-tablespoon scoop of the corn batter into the pan and cook 2-3 minutes per side until the pancakes have puffed up and are light brown.
- Do not overcrowd the pan and cook in batches. If so, add a bit more oil as needed. Remove the corn pancakes; then drain on a paper towel lined pan while the rest of the pancakes cook. Serve hot.
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