Fresh Sweet Corn Pancakes

1 egg
1 1/4 cup buttermilk
1/2 teaspoon baking soda
1 1/4 cups sifted all purpose flour
1 teaspoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon salt
2 ears of corn–cooked and taken off the cob


Beat the egg in a large bowl. Add the buttermilk and baking soda mixing well.
Then stir in the flour, saugar, oil, baking powder and salt.
Spoon the batter onto a hot griddle. Add amount of corn to the batter on the griddle that suits your fancy (for us, the more the better!).
Bake until edges are browned and pancake is cooked through.

We will often top with either cilantro butter or honey butter.
Just soften amount of butter that will serve your group. Add either a tablespoon of chopped fresh cilantro and a teaspoon of confectioners sugar (for a stick of butter) or for the honey butter, a tablespoon of honey per stick of butter and confectioners sugar until you reach the creamy consistency that you’re looking for.

The William Henry Miller Inn
Bed and Breakfast Foodie

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