Sweet Corn Pancakes
Golden, fluffy pancakes made with fresh sweet corn pureed right into the batter. These tender treats bring out the natural sweetness of summer corn and make a delightful breakfast or afternoon snack.
Story
Fresh corn kernels blended into a silky puree form the heart of these pancakes. The yeast gives them a light, airy lift while the corn adds gentle sweetness. A short rest period lets the batter puff up nicely before hitting the griddle.
Ingredients
fresh sweet corn kernels
2 cups (from about 2 ears)
all-purpose flour
1 cup
sugar
2 tablespoons
active dry yeast
1 teaspoon
salt
a pinch
water
3/4 cup
vegetable oil
for cooking
Instructions
1
Blend the corn
Add the fresh corn kernels to a blender with about half the water. Blend until you get a smooth, slightly thick puree. The texture should be pourable but not too watery.
2
Mix the batter
Pour the corn puree into a large bowl. Stir in the sugar and yeast until well combined. Let it sit for 5 minutes until slightly foamy. Add the flour and remaining water, mixing until a smooth batter forms.
3
Let it rise
Cover the bowl and let the batter rest for about 45-60 minutes until it has doubled in size. This rise time is what gives the pancakes their fluffy texture.
4
Cook the pancakes
Heat a non-stick pan or griddle over medium heat. Lightly oil the surface. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown. Repeat with remaining batter.
