Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Corn Pancakes 3.2 (59) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Fresh corn kernels give these pancakes their sweet taste and robust texture. Ingredients ½ cup flour ¾ teaspoon coarse salt 1 large egg ⅓ cup milk 2 cups corn kernels 2 tablespoons canola oil Directions 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. 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. Rate it Print