Sweet Corn Pancakes with Maple Butter
By Lawman JohnsonPublished on April 30, 2024
Time
Total Time: 1 hour
Yield
Serves 4 to 6 (Makes 16 pancakes)
Ingredients
Before You Begin
Three medium ears of corn should yield at least 2 cups of corn kernels. We prefer the fl avor and texture of fresh corn, but frozen can be used; thaw the frozen corn and pat it dry before adding it to the pancakes. The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed.
Instructions
- Set wire rack in rimmed baking sheet and heat oven to 200 degrees. Whisk softened butter, maple syrup, and ½ teaspoon salt in bowl until smooth; set aside. (Maple butter can be refrigerated for up to 1 week.)
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and remaining 1 teaspoon salt together in large bowl. Whisk buttermilk, eggs, sour cream, and melted butter together in second bowl. Make well in center of flour mixture and add buttermilk mixture; whisk until just combined (a few lumps should remain). Let batter sit for 10 minutes.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using ¼-cup dry measuring cup, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.
- Sprinkle 2 tablespoons corn over each pancake. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to prepared wire rack and place in oven to keep warm. Repeat with remaining batter, using extra oil as needed. Serve with maple butter.
Time
Total Time: 1 hourYield
Serves 4 to 6 (Makes 16 pancakes)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For tender, sweet corn pancakes, we whisked the dry ingredients together in a bowl to evenly distribute the leavener. Cornmeal added to all-purpose flour gave the cakes a robust flavor. To ensure lump-free batter, we combined the wet ingredients in a separate bowl. Lightly stirring the wet and dry ingredients together helped prevent the development of too much gluten, which would result in tough pancakes. For the most tender pancakes possible, we gave the batter a brief rest to relax the gluten. Adding the corn right before flipping for a quick 2-minute cook helped retain its texture and fresh flavor. Maple butter served with the cakes helped elevate the overall flavor.
Before You Begin
Three medium ears of corn should yield at least 2 cups of corn kernels. We prefer the fl avor and texture of fresh corn, but frozen can be used; thaw the frozen corn and pat it dry before adding it to the pancakes. The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed.
Instructions
- Set wire rack in rimmed baking sheet and heat oven to 200 degrees. Whisk softened butter, maple syrup, and ½ teaspoon salt in bowl until smooth; set aside. (Maple butter can be refrigerated for up to 1 week.)
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and remaining 1 teaspoon salt together in large bowl. Whisk buttermilk, eggs, sour cream, and melted butter together in second bowl. Make well in center of flour mixture and add buttermilk mixture; whisk until just combined (a few lumps should remain). Let batter sit for 10 minutes.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using ¼-cup dry measuring cup, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.
- Sprinkle 2 tablespoons corn over each pancake. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to prepared wire rack and place in oven to keep warm. Repeat with remaining batter, using extra oil as needed. Serve with maple butter.
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