Southern Sweet Corn Pancakes

Name: Southern Sweet Corn Pancakes
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 cup (170 g) white or yellow cornmeal; 2 tablespoons sugar, honey, or maple syrup; 1 teaspoon salt; 1 1/2 cup (355 mL) buttermilk; 2 tablespoons melted butter; 1 egg, beaten; 1/2 cup (50 g) all-purpose flour; 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup (166 g) corn kernels (about 1 ear of corn)

byLaura Davis

Sweet Corn Pancakes with Maple Syrup and Butter

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These light cornmeal pancakes with crispy edges and a tender crumb are served with fresh corn and maple syrup, making them the perfect indulgent breakfast.

Corn pancakes made with fresh corn. Doesn’t that sound like the perfect summer breakfast dish? Where I live, people eagerly await the first plump, sweet ear of corn, and if the weather permits, we have fresh corn through September. I grew up preferring white corn and white cornmeal, believing yellow corn was inferior. I was told that white corn was for people and yellow corn was for animals. Now I know that is just silly. They taste very different and it’s really just a matter of preference. White corn, such as Silver King, is sweet and delicate, while yellow corn varieties like the hybrid Mirai are firmer, sweet, and have a stronger corn taste. There is also bi-colored corn that combines the best of both worlds. These days, I enjoy them all. The only animals I need to feed are my family, and they readily line up for fresh corn any way they can get it: grilled, boiled, or creamed.

Corn is one of those seasonal veggies that we look forward to and mostly enjoy in the summer months. Freezing leftover corn, cooked or fresh, in portions for recipes like these cornmeal pancakes is a real treat during the year when corn is not in season. For this recipe, the cornmeal is softened by soaking it in buttermilk for 20 to 30 minutes before mixing in the rest of the ingredients. This makes a pancake with a nice crunch around the edges and a tender crumb, rather than being somewhat mealy like some cornmeal pancakes. Adding fresh or leftover cooked corn makes these pancakes something really special. Maple syrup is the proverbial icing on the cake!

Make these for a casual breakfast served with maple syrup, melting butter and a side of bacon. The perfect start to the day.

Sweet Corn Pancakes with Maple Syrup and Butter

How to Make Southern Sweet Corn Pancakes

Preparation:

In a large mixing bowl, combine the cornmeal, sugar, salt, and buttermilk. Let the mixture stand for 20 to 30 minutes. This resting period allows the cornmeal to soften.

While the cornmeal mixture is resting, mix the flour, baking powder, and baking soda together in a separate bowl and set aside.

Mixing the Batter:

After the cornmeal mixture has rested, add the melted butter and beaten egg. Stir until well combined.

Gradually add the flour mixture into the batter, stirring until just blended. Be careful not to overmix.

Fold in the fresh corn kernels until evenly distributed throughout the batter.

Cooking the Pancakes:

Heat a griddle or large skillet over medium heat. Lightly butter the griddle to prevent sticking.

Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for about 3 minutes on each side, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 3 minutes, or until golden brown and cooked through.

Serving:

Serve the pancakes warm, topped with maple syrup, which complements the sweetness of the corn perfectly.

Recipe Notes:

Substitutes for buttermilk or homemade version of buttermilk (this is good to use when you cannot find buttermilk or it is needed in a pinch but it is hard to beat the quality and taste of real cultured buttermilk):

To make buttermilk: 1 tablespoon of lemon juice or vinegar added to 1 cup of milk and allow to sit for 10 to 15 minutes. The milk will curdle slightly, just mix and use.

Substitutes: Sour cream thinned to the consistency of buttermilk or thick milk. Or 2 tablespoons of milk with enough yogurt added to equal 1 cup. If the yogurt is very thick then 3 tablespoons plus yogurt to equal 1 cup.