Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Savory Fresh Corn Pancakes
These savory pancakes are best made with kernels freshly cut from the cob. Out of season, 4 cups frozen corn kernels, thawed and patted dry, are a reasonably good alternative. The batter can be made with either buttermilk or whole milk, so use whichever you have or prefer. The pancakes are great alongside bowls of chili or grilled pork chops or seafood. To serve as a light main, top them with sour cream or crème fraîche, plus flaked smoked trout or slices of smoked salmon, with a salad to accompany. Leftover pancakes reheat well on a wire rack in a 250°F oven.
Makes twelve 4-inch
pancakes
Don’t crank up the heat to brown the pancakes more quickly. Steady, medium heat helps ensure that the batter as well as the corn kernels fully cook through by the time the exteriors are nicely browned.
40 minutes
Ingredients
-
¾
cup plus 1 tablespoon all-purpose flour
-
1½
teaspoons baking powder
Directions
-
01In a small bowl, whisk together the flour, baking powder, sugar, 1 teaspoon salt and ¼ teaspoon pepper. In a large bowl, whisk the eggs, then stir in the corn, buttermilk, scallions and chipotle chili and adobo sauce. Add the dry ingredients and fold until just combined.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT