Under 30 Minutes

Corn Pancakes

Corn is in season from May through September but is at its peak in most places in late summer. Of the many varieties of sweet corn, the most commonly found are yellow, white, and bicolor (yellow and white).

  • Prep:
  • Total Time:
  • Servings: 4
Corn Pancakes

Source: Everyday Food, September 2003

Ingredients

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

Directions

  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.

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