Have you ever had corn pancakes? If not, stop what you are doing right now and make some. It’s like corn muffins on crack. Corn muffins are to corn pancakes what your county fair is to Disneyland. You’ll enjoy both, but one is just much more awesome than the other.
Here is the recipe. I hope you like it. We sure do.
Buttermilk Corn Pancakes
Ingredients
1/2 cup flour
1/2 teaspoon baking powder
Salt to taste
Pepper to taste
2 large eggs
1/2 cup buttermilk {How to Make Buttermilk}
1 large ear of corn {husked and kernels cut off}
1 1/2 tablespoons butter
Instructions
In a mixing bowl, combine first 4 ingredients. Set aside. In a separate bowl, whisk eggs and then add the buttermilk. Whisk again until well blended. Combine wet and dry ingredients and stir until combined. Stir in the corn kernels.
Heat a large frying pan over medium-high heat. Melt a tsp of the butter in the pan and then drop a few tablespoons of batter in the pan for each pancake {I like to use a 3 tablespoon cookie scoop}. Cook for about 2 minutes on each side, or until golden brown. Before you drop batter for a new pancake, melt another tablespoon of butter. Repeat this process until all batter has been used. Serve warm with butter {sour cream is pretty tasty too}.
Paula says
We called these corn fritters waaaaay back in the day when I was taking Home Ec in Junior High.