Fresh Corn Pancakes: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4 (Makes about 12 pancakes)

Active time:25 min
Start to finish:25 min

July 2009

Ready your griddle. These pancakes capture the golden sweetness of corn cut from the cob. Drizzle warm maple syrup on them for breakfast or serve them as a side dish with salsa and sour cream. View more of our favorite recipes from this issue.

1 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
3 to 4 ears corn
3/4 cup whole milk
2 large eggs
2 tablespoons vegetable oil
1 stick unsalted butter, melted and cooled

Accompaniment:

pure maple syrup, or salsa and sour cream

Whisk together flour, baking powder, sugar, and 1 tsp 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.

Recipe by Ian Knauer

Photograph by Romulo Yanes