Fold summer corn into these fluffy pancakes for a sweet bite. Topped with a quick jam of fresh blueberries, they’ll satisfy even the rowdiest crew on Saturday mornings.
What You Get
What You’ll Need
Maple syrup or powdered sugar (optional)
Makes 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
In a small saucepan, combine the blueberries, 2 tablespoons sugar, 2 tablespoons water, and a pinch of salt. Bring to a boil over medium heat and cook, stirring occasionally, until the berries break down and the liquid thickens slightly, about 10 minutes. Remove from the heat and let cool slightly (the jam will continue to thicken as it cools).
Meanwhile, shuck the corn and cut the kernels off of the cob.
In a large bowl, whisk together 2 eggs, 1¼ cups of buttermilk, the corn, and 1 tablespoon sugar.
In a separate bowl, whisk together 1 cup flour, ¼ cup cornmeal, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in 2 tablespoons melted butter.
Warm a nonstick frying pan over medium heat, and grease with butter. For each pancake, pour about ⅓ cup batter into the pan, and cook until golden, 3 to 5 minutes per side.
Transfer the corn pancakes to plates, and top with more butter and the blueberry jam. Drizzle with maple syrup or sift with powdered sugar, if you want more sweetness, and serve warm.