Sweetcornpancakes Recipes

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FRESH CORN PANCAKES



Fresh Corn Pancakes image

Provided by Ina Garten

Time 45m

Yield 20 to 22 pancakes

Number Of Ingredients 15

1 cup fine yellow cornmeal, such as Quaker
1/2 cup stone-ground cornmeal, such as Bob's Red Mill
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk, shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha
3 cups fresh corn kernels (4 ears) (see Cook's Note)
3 tablespoons minced fresh chives, plus extra for serving
1 1/2 tablespoons seeded, minced jalapeno pepper
8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)

Steps:

  • Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
  • In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
  • Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

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.

SWEET CORN CAKES



Sweet Corn Cakes image

This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Provided by SUE202

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

½ cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen corn kernels, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy cream
¼ teaspoon salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
  • Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
  • Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 179.7 mg, Sugar 9.4 g

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.

SWEET CORN CAKE



Sweet Corn Cake image

A Mexican sweet corn cake with a spoon bread consistency.

Provided by Lee Ann Clarke

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

½ cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen whole-kernel corn, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder

Steps:

  • In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
  • Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  • In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
  • Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g

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 CAKES



Sweet Corn Cakes image

Make and share this Sweet Corn Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 45m

Yield 16 pancakes

Number Of Ingredients 9

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup corn kernel (fresh is better but may substitute drained canned corn kernels)
1 cup buttermilk
2 large eggs
2 tablespoons butter, melted

Steps:

  • In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
  • Add in the corn kernels; toss to coat.
  • In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
  • Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
  • Heat a large nonstick skillet or griddle over medium heat.
  • Brush a thin film of vegetable oil or spray with cooking spray.
  • Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
  • Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
  • Serve warm with maple syrup or powdered sugar and berries.

SWEETCORN PANCAKES



Sweetcorn Pancakes image

Savoury pancakes with a subtle sweetness and soft texture added by the corn.

Provided by haddockinthekitchen

Time 40m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Put sweetcorn in a liquidiser or processor and blend until only a few kernels are still visible
  • Add in all other ingredients and blend until a batter is formed. This will take a maximum of 20 seconds.
  • Take a solid based frying pan and warm a dab of butter and your chosen oil to lightly cover the base. Heat pan gently until a small drop of the batter gently sizzles when it hits the oil and butter.
  • Pour in 2 tablespoons of mixture into the pan per pancake, and allow to fry gently for about 3 minutes.
  • Carefully turn them over, as the pancakes are very soft and the uncooked tops tend to spill into the oil.. Cook for the same time on the other side. The ideal colouring is a golden brown - limit the butter added to a minimum for flavour only, as too much will foam and result in the pancakes burning.
  • Keep the cooked pancakes in a clean tea cloth while the others are cooking. Serve warm

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