Sweet Corn Pancakes
Photo © Deb Perelman
- 2 tablespoons butter (1 ounce or 28 grams), plus additional for brushing pan
- 3/4 cup kernels cut from one large ear sweet fresh corn
- 1/8 teaspoon (1 gram) salt plus additional for seasoning corn
- 1 large egg
- 1 1/4 cups (296 ml) buttermilk
- 1/4 teaspoon vanilla extract
- 1 tablespoon (13 grams) sugar
- 3/4 cup (3 3/8 ounces) all-purpose flour
- 1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon baking soda
- Cooking & Baking
- All-purpose flour (3/4 cup)
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Cornmeal (1/4 cup)
- Salt plus (1/8 teaspoon)
- Sugar (1 tablespoon)
- Vanilla extract (1/4 teaspoon)
- Dairy
- 2 tablespoons butter (1 ounce)
- Buttermilk (1 1/4 cups)
- Refrigerated
- Egg, large (1)
- Other
- 3/4 cup kernels cut from one large ear sweet fresh corn
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 17, 2010 (2 years ago).
90 people saved this recipe.
