Sweet Corn Pancakes
By Narayan • 11:00 on Tuesday, March 12, 2002 • 5 responses
This recipe places a close second to the world’s best corn pancakes, those found at the Wishbone restaurant in Chicago. I’ve never tried to make their corn pancakes and sweet red pepper sauce, partly out of intimidation, partly out of respect. I do, however, make these from time to time, and as with all-things-breakfast, use anything but pure maple syrup and I’ll have to kill you. If it’s the middle of winter and you’re really aching for some corn goodness, I suppose some good quality canned corn will do, but make these in late summer or early fall for best results.
- 1 to 1 1/4 cups milk
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup fresh sweet corn kernels
- 1 Tbsp sugar
- 1 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1 to 2 teaspoons mild vegetable oil
- 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.