Description
Tender, flavorful pancakes studded with sweet corn, finished with a bright lime crema.
Ingredients
Scale
- 1 cup fresh corn kernels (about 2 ears), cut from the cob
- 3/4 cup all-purpose flour
- 1/4 cup fine cornmeal
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 large egg, beaten
- 3/4 cup whole milk, room temperature
- 1/3 cup sour cream or Greek yogurt
- Zest and 1 tbsp juice of 1 lime
- Pinch of salt
- 2 tbsp unsalted butter, room temperature
- 2 tbsp fresh chives, finely chopped
- Optional: flaky sea salt, microgreens, or smoked paprika
Instructions
- Prepare the corn and dry mix. In a bowl, whisk flour, cornmeal, baking powder, and salt until evenly combined and pale yellow.
- Combine wet ingredients. In a separate bowl, whisk the egg and milk until smooth. Stir in the corn kernels.
- Fold batter together. Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Heat the pan. Warm a skillet over medium heat and add butter. When foaming, test with a dollop of batter.
- Cook the pancakes. Spoon 2–3 tablespoons of batter per pancake onto the skillet. Cook until edges are set and underside is golden. Flip and cook until the second side is golden.
- Finish with butter and rest. Transfer pancakes to a warm plate and brush with room-temperature butter.
Notes
Use fresh or just-thawed frozen corn for best taste. Rest the batter for 10 minutes to enhance texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg