Golden Sweet Corn Pancakes
These light, fluffy pancakes are packed with sweet corn kernels, offering a perfect balance of savory and sweet in every bite.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •2 tablespoons granulated sugar
- •1 cup whole milk
- •1 large egg
- •3 tablespoons unsalted butter, melted
- •1 1/2 cups fresh or frozen corn kernels, thawed
- •1/4 cup chopped fresh chives (optional)
- •Vegetable oil for frying
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- 2
In a separate medium bowl, whisk the milk, egg, and melted butter until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix, as a few small lumps are fine.
- 4
Fold in the corn kernels and chopped chives.
- 5
Heat a large non-stick skillet or griddle over medium heat and lightly brush with vegetable oil.
- 6
Scoop about 1/4 cup of batter per pancake onto the skillet, spreading it slightly with the back of the spoon.
- 7
Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- 8
Flip carefully and cook for another 2 minutes until golden brown on both sides and cooked through.
- 9
Repeat with the remaining batter, adding more oil to the pan as needed.
💡 Chef tips
- For extra flavor, use a cast-iron skillet to get a crispier, more golden crust on the pancakes.
- If you prefer a sweeter pancake, serve them with a drizzle of maple syrup or a dollop of sour cream.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster or oven.
✅ How it should turn out
The finished pancakes should be golden brown and slightly crispy on the outside, tender and fluffy on the inside, with juicy bursts of sweet corn in every bite.