Get ready to tantalize your taste buds with a delightful twist on a classic breakfast favorite! These Sweet Corn Pancakes with Cornmeal are not just your average pancakes; they are a symphony of flavors that will have you craving more with every bite. Imagine fluffy, golden pancakes bursting with the sweetness of fresh corn kernels, perfectly paired with a drizzle of maple syrup or a dollop of sour cream. Whether you're looking to impress your family on a lazy Sunday morning or simply want to treat yourself to something special, this recipe is a must-try. Join us as we dive into the simple steps to create these mouthwatering pancakes that will make your breakfast unforgettable!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1 cup sweet corn kernels
- 2 tablespoons melted butter
Instructions
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until thoroughly mixed and no lumps remain.
- In a separate medium bowl, beat the eggs and then add milk and melted butter. Mix these wet ingredients until well combined.
- Pour the wet ingredient mixture into the dry ingredient bowl. Stir gently until just combined, being careful not to overmix. Some small lumps are okay and will help create a tender pancake.
- Fold in the fresh sweet corn kernels, distributing them evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, scoop batter onto the hot skillet. Cook each pancake for approximately 2-3 minutes or until small bubbles form on the surface.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate. Repeat the process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with butter, maple syrup, or honey. Optional toppings include additional corn kernels, chopped chives, or a dollop of sour cream.
Tips
- Don’t Overmix the Batter: When combining the wet and dry ingredients, stir just until incorporated. A few lumps are perfectly fine and will help keep your pancakes tender.
- Use Fresh Corn: For the best flavor and texture, opt for fresh sweet corn kernels. If fresh corn isn’t available, frozen corn can work as a substitute—just make sure to thaw and drain it beforehand.
- Preheat Your Skillet: Ensure your skillet or griddle is adequately preheated before pouring in the batter. This helps create a nice golden crust while keeping the inside fluffy.
- Adjust Cooking Temperature: If your pancakes are browning too quickly, lower the heat slightly. Cooking them at medium heat allows for even cooking without burning.
- Experiment with Toppings: While butter and syrup are classic choices, don’t be afraid to get creative! Try adding chopped chives for a savory kick or serving with a side of yogurt for a refreshing contrast.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 65mg
