Best 3 Delicious Corn Pancakes Recipes
Indulge in a delightful breakfast or brunch experience with our collection of delectable corn pancake recipes. Our curated selection offers a variety of flavors and textures to satisfy every palate. From classic Southern-style corncakes to sweet and fluffy blueberry corn pancakes, each recipe promises a unique culinary journey. Discover the perfect balance of sweet and savory with our savory corn pancake recipe, featuring crisp edges and a fluffy interior. For a taste of tradition, try our authentic Mexican corn cakes, made with fresh corn kernels and a blend of spices. Craving something sweet? Our sweet corn pancake recipe, bursting with juicy blueberries and a hint of cinnamon, is sure to become a family favorite. Elevate your brunch game with our gourmet corn pancake recipe, featuring a creamy corn filling and a crispy bacon topping. And for those with dietary restrictions, our gluten-free corn pancake recipe is a delicious and satisfying option. With step-by-step instructions, cooking tips, and beautiful recipe images, our corn pancake recipes are easy to follow and guaranteed to impress your friends and family. Embark on a culinary adventure and explore the world of corn pancakes today!
Let's cook with our recipes!
CORN PANCAKES
Steps:
- Cut enough kernels from cobs to measure 2 1/2 cups. In a food processor pulse corn until coarsely chopped and slightly wet. Melt butter and cool. In a bowl whisk together butter, eggs, and milk. Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper. Whisk in egg mixture until combined.
- In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking. Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through. Add more oil to skillet as necessary between batches. Pancakes may be made 1 day ahead and chilled, covered. Reheat pancakes in middle of a 350°F. oven until hot, about 15 minutes.
DELICIOUS CORN PANCAKES
My daughter's teacher called me at 5:00 on a Sunday, and asked if I could make these for their party Tuesday morning. *eyeroll* Of course I said yes. This is the recipe she gave me. It made approximately 35 cakes. The batter did not smell delicious, but the cakes are surprisingly tasty with butter and syrup. They would also be good with jam, or wrapped around a piece of sausage. The kids at school are supposed to eat these plain. I have a feeling they would rather have had Laura Bush's Cowboy Cookies! (they are wonderful!)
Provided by mmmagique
Categories Breakfast
Time 30m
Yield 30-36 cakes, 35 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except for the regular milk in a bowl. Heat cakes, (about three tablespoon per cake) on griddle. Cakes are ready to turn when they bubble in the middle and puff out a bit. Cook both sides until golden.
Nutrition Facts : Calories 67.8, Fat 2.3, SaturatedFat 0.4, Cholesterol 12.7, Sodium 134.3, Carbohydrate 10.2, Fiber 0.7, Sugar 1.5, Protein 1.8
FRESH CORN PANCAKES
Provided by Ian Knauer
Categories Milk/Cream Blender Breakfast Brunch Side Kid-Friendly Quick & Easy Dinner Corn Pan-Fry Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (make about 12 pancakes) servings
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
- Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
- Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
- Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
Tips:
- Use fresh corn. Fresh corn has a sweeter flavor and a more tender texture than frozen or canned corn. If you can't find fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
- Don't overmix the batter. Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat. Cooking the pancakes over medium heat will help them cook evenly without burning.
- Serve the pancakes immediately. Corn pancakes are best served hot off the griddle. You can top them with butter, syrup, or your favorite fruit.
Conclusion:
Corn pancakes are a delicious and versatile breakfast or brunch dish. They're easy to make and can be customized to your liking. With just a few simple ingredients, you can create a delicious stack of corn pancakes that your family and friends will love. So next time you're looking for a quick and easy breakfast or brunch recipe, give corn pancakes a try. You won't be disappointed!
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