Delightful, filling, and bursting with fresh sweet corn, these cornmeal pancakes are a great way to start off your day. Get the recipe now on Foodal.
1 ear fresh corn(or 1 cup fresh kernels)
2 tablespoons melted coconut oilplus more for brushing the skillet
1 large egg*
1 1/4cups milk,
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2cup all purpose flour
1 cup cornmeal
2 teaspoons baking powder
honeyto drizzle over the pancakes
Brush a large frying pan with oil. Sauté the kernels in the skillet over medium-high heat until just cooked. Set them aside in a bowl.
Wipe the skillet clean.
In a large mixing bowl, whisk the melted coconut oil, egg, milk, lemon juice, and vanilla extract together. In another bowl, combine the sugar, all-purpose flour, cornmeal, and baking powder, and mix to combine.
Sift the dry ingredients into the wet ingredients and whisk until you get a homogeneous batter that is neither too thick nor too thin. Add milk a tablespoon at a time if too thick, or flour a teaspoon at a time if too thin.
Add most of the cooked kernels, reserving 2 tablespoons for the topping, and mix until they are evenly distributed.
Heat up the skillet over medium-low heat and brush the surface with a bit of coconut oil. Ladle 1/4 cup of batter at a time onto the center of the skillet, swirling slightly to form a circle, and let it cook for about 2 minutes until bubbles start to form on the surface and the edges have turned golden. Use a spatula to flip the pancake over and let it cook for another minute or so until the other side is also golden brown.
Repeat until all of the batter is used.
Drizzle the pancakes with honey, top them with cooked kernels, and serve!