Corn on the Griddle Followed by Smitten Kitchen’s Sweet Corn Pancakes
There is no reason to wish for the grilled corn at last week’s Ventura County Fair. Aromatic, sweet, and crunchy, use local corn to make fresh corn off the cob, then add it to pancakes for a sweet or savory end of summer meal.
Making these pancakes began with fresh ears of corn from our Farm Box and finding a recipe post from Deb Perelman, I cut the raw corn kernals from the cobs and spread them out on a large, stovetop griddle with a few pads of butter. Re-spreading the corn from time to time, I cooked it on medium heat until the corn was lightly browned.
Charlotte ate a little cup of grilled corn and I started making Smitten Kitchen’s Sweet Corn Pancakes Recipe. Once cooked, we chose our sides. I ate my pancakes with butter and a side of roasted tomatoes. Charlotte and Tim ate their pancakes drizzled with maple syrup and a side of sliced bananas. Sweet or savory, this pancake recipe is versatile and a keeper.
Smitten Kitchen’s Sweet Corn Pancakes Recipe
Makes about 9 to 10 4-inch pancakes
2 tablespoons butter (1 ounce or 28 grams), plus additional for brushing pan
3/4 cup kernels cut from one large ear sweet fresh corn
1/8 teaspoon (1 gram) salt plus additional for seasoning corn
1 large egg
1 1/4 cups (296 ml) buttermilk
1/4 teaspoon vanilla extract
1 tablespoon (13 grams) sugar
3/4 cup (3 3/8 ounces) all-purpose flour
1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
1 teaspoon (5 grams) baking powder
1/2 teaspoon baking soda
Melt butter in a large cast iron skillet or griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet.
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 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.
Reheat your skillet or saute pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.
Recipe from Smitten Kitchen by Deb Perelman.