Corn Pancakes Recipe | Cooking | How To | Martha Stewart Recipes

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Corn Pancakes

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    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).
    Everyday Food, September 2003
    • Prep Time 30 minutes
    • Total Time 30 minutes
    • Yield Serves 4
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    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.

    Recipe Reviews

    Reviews (3)

    • HEALTHFOODMAMA
      22 Oct, 2010

      This sound yummy and can't wait to try it. I think I might add some chopped bacon and onions to it.
    • tuppa
      27 May, 2010

      This is a easy recipe to get the kids to eat their vegies! I increased the flour and added 1 teaspoon of baking powder so they rise a bit. I served them with a mixed salad and steak. Love receiving my easy meal recipes. Lynds Australia
    • itsjen
      27 Jan, 2009

      This is a tasty quick dish. I used whole wheat flour and it added a nice texture. I halfed the recipe and it seemed a little thick so I just added more milk

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