Description
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.
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)
Instructions
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.
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.
- Prep Time: 40 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Pan Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 Pancakes
- Calories: 210
- Sugar: 7g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg