Savory Fresh Corn Pancakes
- MakesMakes twelve 4-inch pancakes
- Cook Time40 minutes
- 5
These savory pancakes are best made with kernels freshly cut from the cob. Out of season, 4 cups frozen corn kernels, thawed and patted dry, are a reasonably good alternative. The batter can be made with either buttermilk or whole milk, so use whichever you have or prefer. The pancakes are great alongside bowls of chili or grilled pork chops or seafood. To serve as a light main, top them with sour cream or crème fraîche, plus flaked smoked trout or slices of smoked salmon, with a salad to accompany. Leftover pancakes reheat well on a wire rack in a 250°F oven.
Don’t crank up the heat to brown the pancakes more quickly. Steady, medium heat helps ensure that the batter as well as the corn kernels fully cook through by the time the exteriors are nicely browned.
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