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
Scale
- 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