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–+ servings

Sweet Corn Pancakes with Corn Brown Butter

5 | 5 reviews
Instead of using cornmeal like the hoecakes or Johnnycakes you may be familiar with, these sweet corn pancakes rely on the corn itself. Blending the corn directly into the batter gives you a sweet, fluffy, tender pancake. And griddling them in butter gives you those irresistibly crispy edges.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 -12 pancakes

Equipment

Ingredients

  • 2 ears of corn, or 2 cups of kernels, 290 grams
  • 1 cup milk of choice, 240 mL
  • 1/2 cup 2% Greek yogurt, 115 grams
  • 1 large egg
  • 1/4 cup granulated sugar, 50 grams
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cup all-purpose flour, 210 grams
For griddling:
  • 2 tablespoons salted butter, plus more as needed
For the corn brown butter:
  • 1/2 cup salted butter, 113 grams
  • 1 ear of corn, or 1 heaping cup of corn kernels, 145 grams
  • 1/2 teaspoon flaky salt, such as Maldon
For serving:
  • 1/4 cup turbinado sugar, 55 grams

Instructions 

  1. Slice the corn kernels off the cob and add them to a blender with 1 cup of milk. Blend for 15 seconds or until mostly smooth, but there will still be some corn texture. Pour this into a large bowl.
  2. Whisk in the 115 grams of Greek yogurt, 1 large egg, and 50 grams granulated sugar until smooth. Add 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 210 grams of all-purpose flour. Mix into a batter.
  3. Place a skillet over medium-low heat and grease the pan with butter. Scoop 1/3 cup of batter to make one pancake. Griddle for 2-3 minutes on each side. This will yield 10-12 pancakes.
  4. To make the corn brown butter, add 113 grams of butter to a medium sauté pan. Add the 145 grams of corn kernels. Cook over low heat, stirring occasionally for 5-6 minutes or until the butter is golden on the edges and the corn is starting to pop. Remove from the heat and let cool for a few minutes before adding it to a food processor. Pulse until mostly smooth, but leave some corn texture. Either chill in the fridge or let this cool at room temperature until softened. Sprinkle with 1/2 teaspoon of flaky salt.
  5. To serve, encourage everyone to top the pancakes with corn butter and a sprinkling of turbinado sugar. But of course, your own preferred way is always the best way!