Fresh Corn Pancakes
Golden, tender corn pancakes that are naturally sweet and lightly crispy, perfect for breakfast, brunch, or a quick snack. Serve with savory toppings like smoked salmon, creme fraiche, capers, and dill for a simple yet elegant meal. High in protein, fiber, and good fats, they’re nutritious, quick to make, and incredibly versatile.
Equipment
- 1 Blender (for smooth batter)
- 1 Non-stick skillet (medium size)
- 1 spatula
- 1-Baking tray
- Paper Towels
Ingredients
- 2 cups fresh corn kernels steamed and cut from 2–3 ears
- 2 large eggs
- 6 tablespoons all-purpose flour
- ¾ teaspoon salt
- 2 –3 tablespoons vegetable oil for cooking
- Optional toppings: creme fraiche smoked salmon, capers, fresh dill
Instructions
- Prepare the Corn: Start by selecting fresh, ripe ears of corn for maximum sweetness and flavor. Steam 2 to 3 ears of corn until the kernels are tender but still retain a slight bite, usually 5–7 minutes. Let them cool slightly so they are safe to handle. Using a sharp knife, carefully slice the kernels off the cob and collect them in a medium bowl. Fresh corn ensures a naturally sweet, juicy flavor and a tender texture for the pancakes.
- Blend the Batter: Place the corn kernels in a blender or food processor. Add 2 large eggs, 6 tablespoons of flour, and ¾ teaspoon of salt. Blend on high speed until smooth and thick, forming a creamy batter. The batter should be cohesive but not too runny, holding together when scooped. A well-blended batter guarantees tender pancakes with a consistent texture and evenly distributed corn flavor.
- Preheat the Pan: Heat a non-stick skillet over medium-high heat for a minute or two until warm. Pour in 2–3 tablespoons of vegetable oil and swirl to coat the bottom evenly. The pan should be hot enough so that the batter sizzles on contact without burning. Proper preheating ensures a golden-brown, slightly crispy exterior while keeping the pancake soft inside.
- Cook the Pancakes: Using a tablespoon or small cookie scoop, drop spoonfuls of batter into the skillet, leaving space between each pancake. Cook undisturbed for 2–3 minutes until the edges are set and the bottom is golden brown. Carefully flip the pancakes using a spatula and cook for an additional 2–3 minutes until the other side is lightly browned. Continue with the remaining batter, adding more oil if necessary to prevent sticking and ensure even browning.
- Keep Pancakes Warm: Line a baking tray with paper towels to absorb excess oil. As each pancake is cooked, transfer it to the tray and cover loosely with aluminum foil. Place the tray in a preheated oven at 200°F (95°C) to keep the pancakes warm while finishing the rest of the batch. This step preserves the texture and ensures all pancakes are served at the perfect temperature.
- Prepare Toppings: While cooking, prepare optional toppings such as creme fraiche, smoked salmon, capers, and fresh dill. Arrange them on a small serving platter or individual plates for easy access. These toppings provide a savory contrast to the naturally sweet corn pancakes, elevating them from simple breakfast fare to a gourmet experience.
- Serve and Enjoy: Plate the pancakes individually or in stacks and add your preferred toppings. Drizzle lightly with creme fraiche or a touch of olive oil if desired. Serve immediately while warm for the best taste and texture. These pancakes can also be enjoyed on their own or paired with a fresh salad for a light and satisfying meal.
Notes
- Always use fresh, sweet corn for the best flavor; canned or frozen corn will change the texture and sweetness.
- Blending the batter until smooth ensures even cooking and a tender, cohesive pancake.
- Use a non-stick skillet and a moderate amount of oil to prevent sticking and create a golden-brown crust.
- Avoid overcrowding the pan; leave space between pancakes to cook evenly and make flipping easier.
- Keep cooked pancakes warm in a low oven (200°F / 95°C) while finishing the batch to maintain texture.
