Sweet Corn Pancakes
Servings: 3
Equipment
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons stone ground cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1& 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 tablespoons milk
- 1 large egg
- 2 ounces melted butter
- 1 teaspoon pure vanilla extract
- 1 cup corn kernels
Instructions
- In a medium bowl, combine the milks, egg, butter, vanilla and corn
- In another medium bowl, combine all of the dry ingredients and whisk together.
- Pour the liquid ingredients into the dry ingredients
- And using as few strokes as possible, combine the two. The batter will be lumpy which is just fine. If you mix it too much, your pancakes will not be nearly as fluffy and light.
- Heat a griddle or frying pan till a drop of water sizzles and lightly grease with vegetable oil. I use a 1/2 cup ladle to pour the batter in and then use the back of the ladle to spread the batter into a roughly circular shape.
- Cook over medium heat until there are bubbles all over the surface and the edges have turned somewhat dry.
- Carefully flip the pancakes and cook another 3 or 4 minutes until they are puffed up, and a peek at the underside shows that they are nicely browned.
- Serve hot with plenty of butter and real maple syrup.
Notes
The cooked pancakes can be kept in the refrigerator for a couple days and re-heated in a warm skillet. The batter will also keep in the fridge for a few days and can then cooked as indicated in the recipe. The pancakes likely won't be as fluffy. If you want to get some prior prep out of the way, so that this is a quick breakfast, you can combine the wet and dry ingredients in separate bowls [refrigerating the wet ingredients until you're ready to use them] and then, just combine them when you're ready to cook the pancakes.