Description
Golden sweet corn pancakes bring summer’s sweetness to breakfast tables with luxurious corn kernels folded into fluffy batter. Crisp edges and rich flavor promise a delightful morning meal you’ll savor with pure pleasure.
Ingredients
Scale
Main Protein:
- 1 large egg
Dry Ingredients:
- 2 heaping tablespoons all-purpose flour
- 1 tablespoon baking powder
- 2 heaping tablespoons sugar or sugar substitute
- ½ teaspoon salt
Corn and Cooking Ingredients:
- 1 can (15.25 ounces / 432 grams) whole kernel corn
- Oil or pats of butter, as needed for frying
Instructions
- Prepare a well-drained corn mixture by thoroughly straining canned corn kernels and combining them with essential dry ingredients in a spacious mixing vessel.
- Whisk the corn blend gently, integrating flour, baking powder, sugar, egg, and a pinch of salt until achieving a smooth, consistent texture.
- Allow the batter to rest and settle for approximately 15 minutes, enabling the leavening agents to activate and enhance the mixture’s overall consistency.
- Position a heavy-bottomed skillet or griddle over medium heat, creating an even cooking surface with a light coating of oil and butter.
- Wait until the cooking surface develops a subtle sizzle, indicating optimal temperature for frying delicate corn pancakes.
- Carefully ladle small portions of the corn batter onto the heated surface, using gentle spreading motions to create uniform circular shapes.
- Monitor the pancake edges, watching for golden-brown coloration and firming of the center as indicators of proper cooking progression.
- Delicately maneuver a spatula underneath each pancake, flipping them to ensure even browning on the alternate side.
- Cook until both surfaces display a rich, appetizing golden-brown hue, signaling complete preparation.
- Transfer the freshly fried corn pancakes onto absorbent paper towels to eliminate excess cooking oil.
- Serve the pancakes immediately while warm, presenting a delightful crisp exterior and tender interior.
Notes
- Moisture Matters: Thoroughly drain canned corn to prevent soggy pancakes and ensure a crispy texture.
- Resting Magic: Let batter sit for 15 minutes to activate baking powder, creating lighter, fluffier pancakes.
- Oil Temperature Tip: Wait for oil and butter to sizzle before adding batter to achieve perfect golden-brown color.
- Spreading Technique: Gently spread batter in pan to create even, uniform pancake shapes for consistent cooking.
- Draining Excess: Use paper towels to remove extra oil, keeping pancakes crisp and not greasy.
- Serving Suggestion: Enjoy these pancakes warm for the most delightful, fresh-from-the-pan experience.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (per batch)
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg