Best Sweet Corn Pancakes Recipes

SWEET CORN PANCAKES

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.

SWEET CORN AND APPLEWOOD BACON PANCAKES

Steps:

• 1. Puree 1 cup of the corn with the milk and egg yolks in a blender until smooth. Transfer to a large bowl; whisk in melted butter. Mix flour, corn meal, baking powder and salt in a small bowl; add to milk misture Add remaining corn kernals and bacon; stir just to moisten flour. Do not over mix. 2. Beat egg shites and sugar n a small mixer bowl on high speed until nearly stiff but not dry. Gently flod eggs whites into the bater just until mixed. Do not worry if you see some white streaks. 3. Heat a large griddle or skillet over medium heat until hot. Add a light spray of vegetable oil. Spoon batter ontot he griddle, making 3-inch round cakes; flatten slightly. Cook until the tops start to bubble and the bottom s golden, about 2 minutes. Turn; cook the second side just until golden, about 1 minute. Serve with desired toppings. Honey Butter: Mix 1 stick softened butter with 2 T honey in a small bowl until smooth. Scrape into a serving blowl. Refrigerate, covered up to 2 weeks. Serve at room temperature.

SWEET CORN PANCAKES

Steps:

• Mix all ingredients with a wire wisk. Cook on medium high heat just like a regular pancake. Cook until golden brown on both sides.

SWEET CORN PANCAKES

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.