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Corn Pancakes

Fresh corn kernels give these pancakes their sweet taste and robust texture.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2003


  • 1/2 cup flour
  • 3/4 teaspoon coarse salt
  • 1 large egg
  • 1/3 cup milk
  • 2 cups corn kernels
  • 2 tablespoons canola oil


  1. In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.

  2. Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

Cook's Notes

To shave kernels off an ear of corn, cut off tip of cob and stand the ear in a wide bowl to catch the kernels. Then, with a very sharp knife, slice downward.


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