Fresh Corn Pancakes Recipes

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CORN PANCAKES



Corn Pancakes image

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

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 6

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

Steps:

  • 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.

FRESH CORN PANCAKES



Fresh Corn Pancakes image

Provided by Ian Knauer

Categories     Milk/Cream     Blender     Breakfast     Brunch     Side     Kid-Friendly     Quick & Easy     Dinner     Corn     Pan-Fry     Butter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 (make about 12 pancakes) servings

Number Of Ingredients 9

1 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
3 to 4 ears corn
3/4 cup whole milk
2 large eggs
2 tablespoons vegetable oil
1 stick unsalted butter, melted and cooled
Accompaniment: pure maple syrup, or salsa and sour cream

Steps:

  • Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
  • Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
  • Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
  • Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

FRESH CORN PANCAKES TOPPED WITH CHEESE: CACHAPAS



Fresh Corn Pancakes Topped with Cheese: Cachapas image

Provided by Tyler Florence

Categories     side-dish

Yield 4 corn pancakes

Number Of Ingredients 5

2 ears fresh corn
2 tablespoons masa harina
Pinch kosher salt
1 teaspoon canola oil
1/4 pound Venezuelan cheese, sliced (Queso blanco, mozzarella, or feta can be substituted)

Steps:

  • Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately.

CORNMEAL PANCAKES



Cornmeal Pancakes image

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

Steps:

  • Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP



Cornbread Pancakes with Fresh Strawberry Syrup image

These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.

Provided by Chef John

Categories     Pancakes

Time 1h35m

Yield 3

Number Of Ingredients 13

1 pound fresh strawberries, hulled
½ cup white sugar
½ cup cold water
2 teaspoons fresh lemon juice
¾ cup all-purpose flour
2 tablespoons white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 ¾ cups buttermilk
1 ¼ cups cornmeal
3 tablespoons unsalted butter, divided, or more as needed
2 large eggs

Steps:

  • Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
  • Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
  • Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
  • Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
  • Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
  • Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
  • Top warm pancakes with strawberry syrup.

Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg

SWEETCORN PANCAKES



Sweetcorn pancakes image

These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack

Provided by Good Food team

Categories     Breakfast, Brunch, Lunch, Side dish, Snack, Supper

Time 40m

Number Of Ingredients 11

a whole corn on the cob or a 330g can of sweetcorn , drained
2medium eggs
5 tbsp milk
25g butter , melted
85g self-raising flour
2 spring onions , finely chopped
4 tbsp sunflower oil , for shallow frying
4 tomatoes , cut in half
olive oil , for drizzling
8rashers good quality bacon , streaky or back
chilli sauce to serve

Steps:

  • First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
  • Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8-10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
  • While the bacon's crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.

Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium

SWEET CORN PANCAKES



Sweet Corn Pancakes image

I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.

Provided by KelBel

Categories     Breakfast

Time 8m

Yield 4 serving(s)

Number Of Ingredients 9

1 -1 1/4 cup milk
4 tablespoons butter
1 cup sweet corn
1 tablespoon sugar
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
2 teaspoons canola oil

Steps:

  • combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
  • Sift dry ingredients onto waxed paper.
  • In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
  • Add remaining milk if the batter is thicker than cake batter.
  • Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
  • When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
  • Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
  • Flip the cakes and cook for about 30 seconds on the other side.

Nutrition Facts : Calories 386.2, Fat 19.3, SaturatedFat 9.8, Cholesterol 144.8, Sodium 770.8, Carbohydrate 43.9, Fiber 2.1, Sugar 4.7, Protein 10.5

SWEET CORN PANCAKES



Sweet Corn Pancakes image

I was looking for a different way to serve corn and found this traditional Canadian recipe on-line. These easy to make pancakes combine the wonderful taste of the sweet corn with a great crispy texture. Enjoy.

Provided by CarolAT

Categories     Corn

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 eggs, separated
1/4 cup half-and-half
1 tablespoon sour cream
1/3 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup corn (fresh or frozen corn kernels can be used)
vegetable oil

Steps:

  • Beat the egg whites until they hold soft peaks when the beaters are lifted up.
  • In another bowl, combine the egg yolks, half-and-half, and sour cream.
  • Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture.
  • Add the corn and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 tablespoon at a time, into the pan for each pancake and cook until golden brown on each side. Serve with butter if desired.

Nutrition Facts : Calories 196.9, Fat 10.2, SaturatedFat 3.9, Cholesterol 324.2, Sodium 521.9, Carbohydrate 14.7, Fiber 0.9, Sugar 1.3, Protein 11.7

CORN PANCAKES



Corn Pancakes image

Categories     Cheese     Dairy     Side     Mozzarella     Cornmeal     Corn     Summer     Gourmet

Yield Makes about 30 pancakes, serving 8

Number Of Ingredients 10

5 ears corn
3 tablespoons unsalted butter
3 large eggs
3/4 cup whole milk
1/4 pound fresh mozzarella
1/4 cup all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 tablespoons coarse salt
1 teaspoon freshly ground black pepper
about 1/4 cup vegetable oil

Steps:

  • Cut enough kernels from cobs to measure 2 1/2 cups. In a food processor pulse corn until coarsely chopped and slightly wet. Melt butter and cool. In a bowl whisk together butter, eggs, and milk. Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper. Whisk in egg mixture until combined.
  • In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking. Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through. Add more oil to skillet as necessary between batches. Pancakes may be made 1 day ahead and chilled, covered. Reheat pancakes in middle of a 350°F. oven until hot, about 15 minutes.

FRESH CORN CAKES



Fresh Corn Cakes image

Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup yellow or blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup whole milk
1/2 cup butter, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies
Oil for frying
Maple syrup, optional

Steps:

  • In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

Nutrition Facts :

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Top Asked Questions

How do you make corn pancakes with fresh corn kernels?
Fresh corn kernels give these pancakes their sweet taste and robust texture. 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.
What to do with corn on the cob for pancakes?
These pancakes capture the golden sweetness of corn cut from the cob. Drizzle warm maple syrup on them for breakfast or serve them as a side dish with salsa and sour cream. Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl. Cut enough kernels from cobs to measure 2 cups.
How to cook corn kernels for cornbread?
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.
How do you cook corn on the cob in a pan?
In a small sauté pan, set over medium heat, melt the unsalted butter. When melted, add the corn kernels and cook for about 2 to 3 minutes, until slightly softened. Turn off the heat and set aside. In a large bowl, mix together the flour, corn flour, baking powder, baking soda and salt.

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