Give me an easy recipe with sweet corn ( it is on the cob ) that I can serve at breakfast?!
Give me an easy recipe with sweet corn ( it is on the cob ) that I can serve at breakfast?
Answers:
Fresh Corn Pancakes with Maple Syrup
by Tasha Prysi
In this adaptation of a recipe by Marion Cunningham, fresh corn is folded into a light cornmeal and buttermilk batter. Served alongside peppered bacon, it satisfies both sweet and savory breakfast cravings. Makes about 16 four-inch pancakes.
ingredients
Kernels from 1 ear corn (to yield 1 cup)
2 cups buttermilk
2 large eggs
6 tablespoons unsalted butter, melted; more for serving
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons sugar
1/2 teaspoon baking soda, sifted to remove lumps
1 teaspoon kosher salt
Maple syrup for serving
how to make
Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 min. Drain and set aside.
In a small bowl, whisk together the buttermilk, eggs, and butter. In a larger bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt to thoroughly blend. Add the wet ingredients to the dry and stir until just combined -- there will still be lumps. Gently fold in the corn kernels.
Lightly oil a griddle or cast-iron skillet and heat until it's medium hot; a few droplets of water will dance on the surface for a few seconds before disappearing. For each pancake, pour about 1/4 cup of batter onto the griddle and spread into a circle. When a few bubbles break on the top and the bottom is lightly golden, gently flip each pancake and cook until golden on the bottom, about 1 to 3 min. per side. Cook the remaining batter in batches, as necessary. Serve right away with butter and maple syrup.