• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Sweet Corn and Brown Sugar Pancakes

    Corn for breakfast? How was this not a thing already? Well, just be glad you're trying it now. These pancakes are a cross between the classic pancake and a corncake - they're subtle sweet and hearty and go great with a drizzle of maple syrup or topped with corn ice cream


    Ingredients
    1/2
    cup
    corn kernels
    2
    cups
    flour
    2
    teaspoons
    baking powder
    1
    teaspoon
    baking soda
    4
    tablespoons
    light brown sugar
    1
    teaspoon
    salt
    2
    eggs
    1 1/3
    cups
    milk
    1 1/2
    teaspoons
    vanilla extract
    3
    tablespoons
    butter
    Directions
    Prep the corn: If using fresh corn, boil the corn on the cob in a large pot filled with water for 5-7 minutes. Once tender, cut the kernels from the cob. If using frozen corn, defrost the corn kernels until room temperature
    In a large bowl, mix the flour, baking powder, baking soda, sugar, and salt until combined. In another bowl, whisk the eggs until frothy.
    Add the milk, vanilla, corn, melted butter, and frothy eggs into the dry ingredients and gently fold to combine. Do not overmix.
    Melt butter in a large frying pan over medium heat, scoop ¼ cup portions of the pancake batter and cook 1-2 minutes per side, or until golden brown. Wipe down the pan with a paper towel after each batch.
    Serve hot and garnish with your favorite topping.

    The base number of servings for this recipe is 6
    OK

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