Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/2 cup yellow cornmeal

  3. 2 tablespoons granulated sugar

  4. 2 teaspoons baking powder

  5. 1 1/2 to 2 teaspoons salt

  6. 3 large eggs

  7. 3/4 cup milk

  8. 1/4 cup butter, melted

  9. 2 1/2 cups fresh or frozen corn kernels

Instructions Jump to Ingredients ↑

  1. Before using corn, cook fresh ears and cut from cob or thaw frozen corn.

  2. Sift flour, cornmeal, sugar, baking powder and salt together together.

  3. In a separate bowl, whisk together eggs, milk and butter; add to flour mixture, stirring gently. Fold the corn into the batter.

  4. Heat a lightly greased griddle or skillet over medium heat (375°F / 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.

  5. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.


Send feedback