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A stack of corn pancakes on a plate with a pat of butter, a pool of syrup and flowers on top.
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Corn Pancakes

As you all may know from watching Zoë Bakes, my family has opinions. I made these pancakes for my husband, Graham, and son, Charlie. Graham loved the whole kernels of corn with their pop of texture and flavor. Charlie, on the other hand, loved the flavor but wanted the texture to be more uniform AND he suggested I add blueberries. So, I made them again to his taste and he LOVED them. So, I present to you, sweet corn pancakes in two ways. The blueberry version can be found it in the notes section below.
Author: Zoë François

Ingredients

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) corn meal
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/8 tsp kosher salt
  • 2 eggs
  • 3/4 cup (178ml) whole milk
  • 3 Tbsp unsalted butter melted
  • 1 cup (164g) corn kernels fresh or canned (strained)
  • Butter for frying and serving
  • Maple syrup for serving

Instructions

  • In a large bowl, whisk together the flour, corn meal, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the eggs and milk. Gently combine the wet ingredients with the dry, just until it comes together, then fold in the corn kernels. Allow to sit for 15-20 minutes to allow the corn meal to soften (if you are using coarse meal, this can take up to 30 minutes).
  • Heat pan or griddle to medium-low heat. Brush lightly with butter. Pour about ¼ cup of the batter onto the pan, they will spread to about 4 inches. Cook until puffed and bubbles form on the top. Carefully use a spatula to flip and cook for another 2 to 4 minutes. They should be golden brown on both sides.
  • Serve immediately with a pat of butter and warm maple syrup.

Notes

Blueberry Corn Pancakes
2 cups fresh or frozen blueberries, (more if desired)
Blend the corn with the milk in a blender before mixing in the eggs and melted butter. Otherwise mix, rest and fry as directed. When frying, spoon the batter into the pan, sprinkle a couple tablespoons of the blueberries over the batter and fry as directed. 
In a small sauce pot heat the maple syrup and remaining berries over medium heat just until the berries release their juices. Pour over pancakes.