My husband and I love breakfast for dinner. Who doesn’t really? For the most part, I’m a pancakes or French toast kind of breakfast girl. My husband is more of a bacon and eggs kind of guy. A little corn, a little syrup; everyone’s happy! I like “fun” pancakes. My husband usually makes me banana pancakes (my favorite!) on Saturday mornings, but if we’re out of bananas, we’ll find something else fun to throw in. Sometimes a few chocolate chips, peanut butter, cinnamon and apples or his favorite, pumpkin puree. This time, thanks to Smitten Kitchen, corn.
Makes approximately ten 4-inch pancakes
2 Tbl butter, plus additional for brushing pan
3/4 cup kernels cut from one ear sweet fresh corn, or frozen if that’s what you have
1/8 tsp salt plus
1 large egg, room temperature
1 1/4 cups buttermilk
1/4 tsp vanilla extract
1 Tbl sugar
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
Melt the butter in a large cast iron skillet or griddle pan over medium heat. Add corn and sauté for about 4 to 5 minutes, until it begins to slightly brown. Set aside to cool.
Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, corn, vanilla and sugar.
In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.
Reheat your pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath.
Serve immediately with a healthy dose of maple syrup and a nice salty pat of butter on top.