Sweet Corn Pancakes
I’m looking out for your weekend. Also… let’s be real. I’m looking out for my weekend, too.
I don’t know about you, but I need this weekend to feel extra different from the work week. Like… forever different. I want to cross at least four things off my Guilty Pleasure List. Can we do this together? Can we sleep until we’re boooored of sleeping? Can we eat Cinnamon Sugar Toast at any time of the day or night? Can we do that weird thing where we sit on the couch reading food magazines while listening to old Jewel songs and eating cold meatballs? Is that one just my guilty pleasure…? Jewel used to live in a van in Alaska, right!? Nevermind…
I’m sure we can all agree to enjoy late-morning homemade pancakes. The rest of our weekend guilty pleasures we should execute in private. Things got a little weird with the meatballs (or was it Jewel that made things weird?).
Ps. These pancakes are made all the more special and weekend-y with the addition of sweet summer corn. You in? (Heck yes you are!)
It’s almost possible to make pancakes on Saturday morning before your morning cup of coffee. Almost. Make a pot. Enjoy it… then start measuring.
When did I get so bossy? (Since always.)
Milk and egg. You know the deal.
Also… I want this wooden spoon to forever be this clean. Impossible. No biggie.
Since it’s summer, adding sweet corn is totally the right move! I charred my corn over the gas burner for extra flair.
Aaahh, weekend. I welcome you with open arms. I’ve got the Jewel queued up. Don’t act like you don’t know every single word to Foolish Games.
This pancake recipe was inspired the latest addition to my growing cookbook collection: Pancakes by Adrianna Adarme. You know Adrianna! She’s the happy face and kitchen wizard at A Cozy Kitchen. She has a thing for pancakes so clearly she’s a friend of mine. I wonder if Adrianna likes Jewel. Yea… I’m still not letting this go.
Congratulations on your lovely book, Adrianna!
Sweet Corn Pancakes
makes 10 to 12 small pancakes
adapted from Pancakes
1 ear sweet corn
1 cup all-purpose flour
1/4 cup cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 cup whole milk
1 large egg
1 teaspoon pure vanilla extract
butter or vegetable oil for cooking
First char the corn by removing the husks from the ear of corn and toasting the ear directly over a low gas flame. Rotate the corn until each side is charred and toasted. Remove from the flame and allow to cool until cool enough to touch. Once cool enough, cut the corn from the ear and place in a small bowl.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
In a small bowl, whisk together milk, egg, and vanilla extract.
Add the wet ingredients all at once to the dry ingredients and mix until just combined. The batter will have small lumps. That’s great! Fold in the corn kernels.
Place a rack in the center of the oven and preheat oven to 175 degrees F. Place a clean kitchen towel on an oven-safe plate. Set aside.
Place a skillet over medium-low heat and melt about 1 teaspoon butter or vegetable oil. Use a 1/4 cup measuring cup and spoon a scant 1/4-cup into the hot skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface of the pancakes. Flip and cook until golden on both sides.
Transfer cooked pancakes to prepared plate and cover with towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Serve warm with pure maple syrup.