Southern Sweet Corn Pancakes

Growing up in the South means cornmeal shows up at every meal, and pancakes are no exception. These are not regular pancakes with corn mixed in. The base is cornmeal soaked in buttermilk until it softens and swells, then mixed with just enough flour to hold things together. The corn kernels go in whole, so you get pops of sweetness in every bite.

The buttermilk soak is what sets these apart from a standard cornmeal batter. Twenty minutes in buttermilk takes the grit out of the cornmeal and gives you a tender pancake that still has texture. Skip the soak and the pancakes come out grainy.

How to Make Southern Corn Pancakes

Soaking the Cornmeal

Mix the cornmeal with buttermilk and let it sit for 20-30 minutes before adding anything else. The cornmeal absorbs the liquid and softens. This is the step most people skip, and it is the reason most cornmeal pancakes are gritty.

Getting the Griddle Right

Medium heat, not high. Butter the griddle or use a thin layer of oil. Pour about 60ml (1/4 cup) per pancake. Wait until bubbles form across the entire surface before flipping, about 3 minutes per side.

The corn kernels make these heavier than regular pancakes, so they need slightly lower heat and longer cooking to set through without burning the outside.

Southern Sweet Corn Pancakes

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5 from 6 reviews

• Author: Laura Davis
• Total Time: 25 minutes
• Yield: Serves 8
• Diet: Omnivore

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Description

Light cornmeal pancakes with crispy edges and a tender crumb.
Served with fresh corn and maple syrup for a delightful breakfast.

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Ingredients

Units USM Scale 1x2x3x

• 1 cups (237 ml) white or yellow cornmeal
• 2 tbsp sugar, honey, or maple syrup
• 1 tsp salt
• 1 1/2 cups (355 ml) buttermilk
• 2 tbsp melted butter
• 1 egg, beaten
• 1/2 cups (118 ml) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cups (249 ml) corn kernels

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Instructions

Preparation

1. In a large mixing bowl, combine the cornmeal, sugar, salt, and buttermilk. Let the mixture stand for 20 to 30 minutes.
2. 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

1. After the cornmeal mixture has rested, add the melted butter and beaten egg. Stir until well combined.
2. Gradually add the flour mixture into the batter, stirring until just blended. Be careful not to overmix.
3. Fold in the fresh corn kernels until evenly distributed throughout the batter.

Cooking the Pancakes

1. Heat a griddle or large skillet over medium heat. Lightly butter the griddle to prevent sticking.
2. 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

1. Serve the pancakes warm, topped with maple syrup.

Notes

• For extra fluffy pancakes, gently fold in the corn kernels rather than stirring vigorously.
• If buttermilk is unavailable, substitute with 1 1/2 cups of milk mixed with 2 tablespoons of lemon juice or white vinegar.
• Store leftover pancakes in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Griddling
• Cuisine: American

Nutrition

• Serving Size: 1 pancake
• Calories: 200
• Sugar: 10
• Sodium: 200
• Fat: 10
• Saturated Fat: 5
• Unsaturated Fat: 3
• Trans Fat: 0g
• Carbohydrates: 30
• Fiber: 2
• Protein: 5
• Cholesterol: 50

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