Description
Indulge in the unique blend of savory and sweet flavors with these Sweet Corn Pancakes. This recipe transforms whole kernel corn into delightful pancakes which can serve as a wonderful snack or a tantalizing side dish. Whether you are planning a brunch, looking for a new side to accompany your meals, or simply craving a tasty snack, these pancakes surely hit the spot.
Ingredients
- 1 can (15.25 oz) whole kernel corn
- 1 tablespoon baking powder
- 2 heaping tablespoons sugar or sugar substitute
- 2 heaping tablespoons all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- Oil or pats of butter, as needed for frying
Step-by-Step Directions
1. Prepare the Batter
Drain the canned corn thoroughly to remove excess liquid. In a large mixing bowl, combine the drained corn with baking powder, sugar, flour, egg, and salt. Stir until all ingredients are well incorporated. Let the batter rest for about 15 minutes to allow the baking powder to activate.
2. Heat the Pan
Place a frying pan or griddle over medium heat. Add about 1/2 inch of oil and a small pat of butter to ensure the surface is well coated. Wait until the oil and butter mixture starts sizzling, indicating it is hot enough for frying.
3. Cook the Pancakes
With the pan ready, carefully drop spoonfuls of the corn batter into the oil. Spread each spoonful slightly to form pancake shapes. Fry until the edges brown and the center firms up, similar to traditional pancakes.
4. Flip and Finish Cooking
Once the underside is golden brown, flip each pancake using a spatula to cook the other side. Wait until this side is also golden brown and then remove the pancakes from the pan.
5. Serve
Drain the cooked pancakes on paper towels to remove any excess oil. Serve them warm for the best taste experience.
Servings & Preparation Time
The recipe yields approximately 8-10 small pancakes. Preparation time is around 10 minutes, while cooking time is about 5 minutes per batch.
Tips for Storage & Reheating
- Storage: Store any leftover pancakes in an airtight container. They can be refrigerated for up to 3 days.
- Reheating: To reheat, simply place pancakes on a baking sheet and warm in a preheated oven at 350°F for about 5-10 minutes until heated through. Alternatively, you can reheat them in a microwave for 30-60 seconds.
Conclusion
Sweet Corn Pancakes offer a delightful twist to conventional pancakes, infusing the sweet flavor of corn into a savory, easy-to-make dish. This versatile recipe not only serves as a great snack but also pairs beautifully as a side with various meals. Whether you’re a cooking novice or a seasoned chef, this recipe promises simplicity and flavor that can enhance any dining experience.
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Sweet Corn Pancakes
- Total Time: 54 minute
- Yield: 8-10 small pancakes 1x
Description
Indulge in the unique blend of savory and sweet flavors with these Sweet Corn Pancakes. This recipe transforms whole kernel corn into delightful pancakes which can serve as a wonderful snack or a tantalizing side dish. Whether you are planning a brunch, looking for a new side to accompany your meals, or simply craving a tasty snack, these pancakes surely hit the spot.
Ingredients
- 1 can (15.25 oz) whole kernel corn
- 1 tablespoon baking powder
- 2 heaping tablespoons sugar or sugar substitute
- 2 heaping tablespoons all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- Oil or pats of butter, as needed for frying
Instructions
- Prepare the Batter: Drain the canned corn thoroughly to remove excess liquid. In a large mixing bowl, combine the drained corn with baking powder, sugar, flour, egg, and salt. Stir until all ingredients are well incorporated. Let the batter rest for about 15 minutes to allow the baking powder to activate.
- Heat the Pan: Place a frying pan or griddle over medium heat. Add about 1/2 inch of oil and a small pat of butter to ensure the surface is well coated. Wait until the oil and butter mixture starts sizzling, indicating it is hot enough for frying.
- Cook the Pancakes: With the pan ready, carefully drop spoonfuls of the corn batter into the oil. Spread each spoonful slightly to form pancake shapes. Fry until the edges brown and the center firms up, similar to traditional pancakes.
- Flip and Finish Cooking: Once the underside is golden brown, flip each pancake using a spatula to cook the other side. Wait until this side is also golden brown and then remove the pancakes from the pan.
- Serve: Drain the cooked pancakes on paper towels to remove any excess oil. Serve them warm for the best taste experience.
- Prep Time: 10 minutes
- Cook Time: 5 minutes per batch