It has been ages since I've made pancakes, which is odd considering I'd list pancakes in my top 10 list of favourite things to eat. It's one of my ultimate comfort foods, and I'm always eager to try out new flavours and different flour combinations.
With sweet Ontario corn in abundance at the farmer's markets lately, I thought I'd pay ode to one of my favourite summer vegetables with these Sweet Corn Pancakes. These pancakes have amazing flavour with cornmeal adeed to the flour mix. I gave them an extra textural and flavour boost by adding fresh corn kernels. The sweetness of the corn works perfectly with maple syrup.
These pancakes are so light and fluffy. I made them small so that I could enjoy a few of them stacked, but feel free to make them larger if you want. And they freeze beautifully! Trust me, these will easily become a Sunday brunch favourite during corn season.
Sweet Corn Pancakes
Serves 4 to 6
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup cornmeal
2 tablespoons brown sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/4 cup whole milk
3 tablespoons vegetable oil
1 large egg, lightly beaten
1 ear of corn, kernels removed
Whisk together flours, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
In a separate bowl, whisk together buttermilk, milk, vegetable oil and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy). Gently fold in the corn kernels.
Heat a griddle or large cast iron skillet over medium heat. Grease lightly with butter or oil.
Spoon batter onto griddle 2 heaping soup spoons at a time (or you can make them larger if desired). Cook until edges are set, 1 1/2 to 2 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter, adding more butter or oil to griddle. Keep finished pancakes warm in the oven. Serve with maple syrup and enjoy!