Summer Corn Pancakes

“When fresh corn is abundant during the summer months, it seems I am always gratefully decobbing and making these...
Contributor

Kerry Dunnington

“When fresh corn is abundant during the summer months, it seems I am always gratefully decobbing and making these tasty pancakes. I chop half of the corn kernels because they are a great contrast to the whole corn kernels. Bacon and fried green tomatoes are delicious accompaniments.” — Kerry Dunnington, author of This Book Cooks

Notes

Reprinted with permissions from This Book Cooks, published in 2015 by Artichoke Publishers

Ingredients

  • 2 eggs
  • 3 Tablespoons neutral oil, divided
  • 1 Cup milk
  • 1/2 Cup yellow corn flour
  • 1/2 Cup unbleached all-purpose flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 2 Cups fresh corn kernels, divided
  • Butter, for serving
  • Syrup, for serving

Directions

In a large bowl, whisk eggs and 2 tablespoons of oil then add milk and whisk until blended. Add corn flour, all-purpose flour, baking powder, and salt. Mix together until everything is incorporated.

Roughly chop 1 cup of the corn. Add the 1 cup of chopped corn kernels and 1 cup of whole corn kernels to the flour mixture and combine until well blended.

In a medium skillet, heat 1 tablespoon of oil over moderately high heat and spoon batter (about ¼ cup  per pancake). Lower heat slightly and cook for about 2 minutes on each side. Serve immediately and pass the butter and syrup to your guests.

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.