Crispy Corn Pancakes
A kid-friendly sweet corn pancake with a crispy golden exterior and tender interior. Simple enough for little helpers to assist with!
Story
These sweet corn pancakes are a fun way to get kids excited about vegetables. The natural sweetness of fresh corn shines through, with just a hint of sugar to enhance the flavor. Serve them warm as an after-school snack or alongside dinner.
Ingredients
ears of corn
1
egg
1
cornstarch
2 tablespoons
sugar
1 tablespoon, plus more for sprinkling
vegetable oil
2 tablespoons
Instructions
1
Prepare the corn
Cut the corn kernels from the cob. Bring a small pot of water to a boil, add the kernels, and cook for 5 to 8 minutes until tender. Drain well and let cool slightly.
2
Mix the batter
Crack the egg into a bowl and beat lightly. Add the cooked corn kernels, cornstarch, and 1 tablespoon of sugar. Stir until everything is evenly combined.
3
Cook the pancakes
Heat a non-stick skillet over medium-low heat. Add a drizzle of oil. Pour the corn mixture into the pan and use a spatula to spread it into an even, thin layer. Cook for 3 to 4 minutes until the bottom is set and lightly golden.
4
Flip and finish
Carefully flip the pancake and cook another 3 to 4 minutes until golden brown on the other side. Transfer to a plate, sprinkle with a little extra sugar, and serve warm.
