Corn Pancakes
Corn Pancakes is a United States recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 14 method steps from beginning to end.
- Measure and arrange all 13 listed ingredients.
- Set aside about 15 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake.
If using salted butter, reduce salt to ¼ teaspoon.
You can substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk.
Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time.
The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit.
This recipe easily doubles for a crowd.
Adapted from the source recipe's notes.Method
- 01
Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
- 02
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
- 03
Whisk corn meal into dry ingredients.
- 04
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup until room temperature, 20 to 30 seconds.
- 05
Whisk in egg, butter, and vanilla.
- 06
Add wet ingredients to dry ingredients and whisk until just mixed.
- 07
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
- 08
Increase heat to medium and generously brush skillet or griddle with oil.
- 09
When oil starts to spider, but before it starts to smoke, pour in batter to make pancakes, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.
- 10
Sprinkle 2 tablespoons corn over the uncooked side of each pancake as it cooks.
- 11
When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
- 12
Cook until pancakes are golden brown on remaining side.
- 13
Repeat, brushing skillet or griddle with oil.
- 14
Serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to cyclonebill from Copenhagen, Denmark; view original image record .
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