Indulge in a delightful culinary journey with our versatile fresh corn pancakes, a staple breakfast treat transformed into three distinct flavor profiles. Savor the classic buttermilk version, tantalize your taste buds with a zesty Mexican twist, or embark on a sweet adventure with our blueberry-studded pancakes. Each recipe promises a unique symphony of flavors and textures, sure to satisfy every craving. Embark on this culinary escapade and discover the perfect pancake to brighten your morning or elevate your brunch spread.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
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.
FRESH CORN AND ZUCCHINI PANCAKES
Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.
Provided by marylou
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
- Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.8 g, Cholesterol 80.2 mg, Fat 11 g, Fiber 1.7 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 228.6 mg, Sugar 3.7 g
FRESH CORN PANCAKES TOPPED WITH CHEESE: CACHAPAS
Steps:
- Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately.
LOIS DODD'S FRESH CORN AND BLUEBERRY PANCAKES
Provided by Leslie Land
Categories appetizer, dessert
Time 45m
Yield Four to six servings, about 20 three-and-one-half-inch cakes
Number Of Ingredients 10
Steps:
- Combine the cornmeal and milk and set aside. In a large bowl, combine a quarter cup of flour with the remaining dry ingredients and stir with a wire whisk until thoroughly blended. Set aside.
- Slice the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
- Grind the corn in a blender until it is the texture of lumpy slush, then add the eggs and melted butter. Blend in the cornmeal and milk mixture.
- Put the griddle over low heat, then gradually increase the temperature until the heat is medium-high and the griddle is very hot.
- While the griddle is heating, add the blender contents to the flour mixture and stir just enough to barely blend. Stir in the blueberries.
- Lightly grease the griddle and ladle out a test cake, using about two tablespoons of batter and holding it close to the pan as you pour. It should spread without running around loose. Cook a bit longer than a conventional pancake, until the surface is moist but not wet, about three minutes. Then turn and cook the other side. If the cake is runny or impossible to turn, stir a bit more flour into the batter.
- Make the remaining cakes, using a scant quarter cup of batter for each. Stir with the ladle as you dip into the batter to keep the berries in suspension. Serve at once with maple syrup and butter or as an accompaniment to smoked or grilled chicken.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 250 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Use fresh corn kernels for the best flavor and texture.
- If you don't have fresh corn kernels, you can use frozen or canned corn kernels, but be sure to drain them well before using.
- Be sure to let the batter rest for at least 5 minutes before cooking the pancakes. This will help the gluten in the flour to relax, resulting in lighter and fluffier pancakes.
- Cook the pancakes over medium heat. This will help to prevent them from burning.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
Fresh corn pancakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for using up fresh corn in the summer, and they can be easily customized to your liking. With a few simple ingredients and a little bit of time, you can enjoy a stack of hot, fluffy corn pancakes that are sure to please everyone at the table.
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