July means fresh sweet corn, even for breakfast!
While Rachel was here last week, we decided to have an all vegetarian weekend. Having an enormous pile of beautiful silver queen corn from the Durham farmer's market, I decided that fresh corn pancakes might be a delicious breakfast item.
These were great! They were super easy to make and packed a wollop of sweet crunchy corn flavor. We served them with honey and maple syrup and a side of bacon (I know, bacon isn't a vegetable, but we used it as a condiment). In the future I think crumbling the bacon into the pancake batter would be excellent!
Sweet Corn Pancakes
makes about 16 4-inch pancakes
1 cup all purpose flour
1 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 ears of sweet corn (I used silver queen), kernels removed with a large knife
1 1/3 cup milk
1/4 cup vegetable oil
In a large bowl combine flour, corn meal, sugar, baking power and salt, whisk to combine. Add corn kernels and mix to thoroughly coat corn with flour mixture. In a large measuring cup, combine milk, oil and egg and mix with a fork to combine. Add liquid ingredients to dry ingredients and stir until everythng is just combined and no dry patches remain. DO NOT OVERMIX.
Heat a non-stick skillet over medium-medium high heat. Add 1/4 cup batter to make three pancakes. When bubbles appear on the surface and the edges appear dry, flip pancakes. Repeat until all batter has been used. Finished pancakes can be placed on a baking sheet, covered with foil and kept warm in a 200 F oven. Serve with lots of butter, honey and maple syrup.