Corn Pancakes
A trifecta of corn products makes these pancakes super corny and delicious. My wife and I could not get enough of these!
Ingredients
Dry mixture
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
Wet ingredients
- 2 large eggs
- 1 ½ cups milk
- 1 tablespoon vinegar
- 1 (14-ounce) can cream-style corn
- 1 cup corn kernels from a cob (or frozen corn)
- 4 tablespoons melted butter
Instructions
- In a medium bowl, whisk together the dry ingredients.
- In a larger bowl, combine the egg, milk, vinegar, creamed corn, and corn kernels. Slowly drizzle in the butter while whisking constantly.
- Pour the dry ingredients into the bowl of wet ingredients and mix until just combined. There should be plenty of lumps still.
- Heat a nonstick pan or griddle over medium heat. Grease the pan with a little bit of butter or oil. Add a ladle of the batter into the pan and cook for 2 minutes on each side until golden brown. Transfer to a wire rack or plate.
- Serve with maple syrup, whipped cream, and crispy bacon. Enjoy!