Enjoy Summer’s Sweet Corn Pancakes for an amazing taste of one of the season’s best and freshest vegetables incorporated into a breakfast treat. Just add a splash of maple syrup to the butter-topped pancakes and BAM! What a combination! The lazy days of summer lead to some pleasurable tasting moments on the porch by oneself as the fountain water trickles into the pond with the accompaniment of the tweets echoing in the woods behind the house. Oh, wait… There are some little people to join me. So much for quiet time, but the more to share this taste the better! Eat up!
Gather and prep your ingredients. Combine as instructed below.
Cook on griddle until golden.
Serves: 16 pancakes
- 1¼ c. all purpose flour ( I use White Lily.)
- ¼ c. sugar
- 2. t. baking powder
- ½ t. baking soda
- ½ t. Kosher salt
- 1 large egg, lightly beaten
- 1¼ c. low fat buttermilk
- ¼ c. whole milk
- ¼ c. butter, melted and cooled
- 2 ears of corn, cooked, kernels removed
- Combine dry ingredients in a medium-sized bowl.
- Mix together the egg with both milks in a separate bowl.
- Add the cooled butter into the wet mixture.
- Make a small well in the middle of the dry ingredients.
- Incorporate the wet ingredients into the dry ingredients.
- Slowly fold in the corn kernels.
- Preheat griddle to 350 degrees.
- Pour ¼ cup of the batter onto griddle sprayed with cooking spray, if needed.
- Turn when bubbles appear towards the middle of the pancake. It should be golden.
- Serve with butter, if desired, and maple syrup, or your favorite seasonal fruit syrup.