Corn is synonymous with summer, and especially August, in our part of the world. That’s why these Sweet Corn Pancakes are so perfect for corn-on-the cob season. You can either cut the kernels right off the cob or use frozen. No one has to know! This recipe doubles nicely and you can freeze leftovers for a quick meal, or maybe a midnight snack, later in the week.
- Dry Ingredients
- 2 cups - white whole-wheat flour
- 1/2 cup - corn meal, fine grind
- 1/2 tsp - baking soda
- 2 tsp - baking powder
- 1/2 cup - salt
- Wet Ingredients
- 2 cups - water
- 1/3 cup - applesauce, unsweetened
- 1/4 cup - agave nectar
- 1 Tbs - apple cider vinegar
- 1 1/2 cups - corn kernels, fresh or frozen
- If you are using an non-stick, electric griddle with a temperature control, preheat it to 375 °F. If you are using a non-stick skillet or non-stick, stove-top griddle, preheat it over medium heat.
- While the griddle or skillet is heating, combine the dry ingredients in a medium bowl, stirring well to thoroughly mix the ingredients.
- In a separate bowl, combine the water, applesauce, agave nectar, and vinegar. Pour this into the flour mix and whisk together just until combined. The point is to not over-stir the mixture, which can result in tough pancakes. If a few wisps or tiny clumps of flour are still visible that's OK, they will cook out. Gently fold in the corn.
- Check the griddle or skillet to be sure it's properly heated and ready for the batter. Test by sprinkling a few drops of water on the surface. At the proper temperature the droplets will dance around. If the griddle is too hot the droplets will evaporate on contact, in which case you should reduce the heat, wait a few minutes and test again.
- Gently ladle a scant 1/2 cup of batter onto the hot surface.
- When bubbles form on the top of the pancake it is ready to flip. Start checking as soon as you see one bubble. This is a thick batter and not many bubbles will form. Using a spatula, flip each pancake and cook another 1-2 minutes.
- Serve warm, plain or with your favorite toppings.
Nutrition (per serving): 384 calories, 82% calories from carbohydrates, 13% calories from protein, 6% calories from fat, 10.4g fiber.