I’m steadily moving through the Breakfast & Brunch section of Ellen Brown‘s awesome kitchen resource called The New Cast Iron Skillet Cookbook. If you’ve never had the pleasure of browsing through this book, let me tell you that there are some really great recipes in it. It doesn’t offer the average, for instance, “pancake” recipes. Recipes of this type are more along the lines of orange ricotta pancakes, fresh corn pancakes and puffed apple pancakes. They’re serious and they are a bit more refined than what I’ve seen in the past in regards to breakfast recipes.
While the previous recipe I shared from Ellen Brown was a bit delicate, this one is much more hearty. It will fill your belly twice. That’s not to say it’s not for everyone, because it is. It’s just that this recipe isn’t as airy and sweet as the previous one was. This one uses corn as a primary ingredient which adds a lot of texture. Actually, it uses corn twice – once blended into a puree and again as whole kernels. The corn is very noticeable and I’d say it really makes the recipe.
Besides the corn, I’d say these pancakes are semi-sweet. The recipe calls for 3 tablespoons of granulated sugar, which can definitely be tasted. There’s also a fair amount of butter used, which gives the pancakes some serious richness.
Makes: 12 Pancakes
1 Cup All-Purpose Flour
4 Teaspoons Baking Powder
3 Tablespoons Granulated Sugar
1 Teaspoon Salt
2 Cups Frozen Corn Kernels (Thawed)
3/4 Cup Whole Milk
2 Large Eggs
10 Tablespoons Butter, Melted
Regular Olive Oil
Maple Syrup for Serving
The original recipe calls for corn kernels straight from the cob. I decided to work around this because corn is nowhere near in season where I live and purchasing frozen corn is a heck of a lot more realistic for many of us. Having said that, if you would like to cut your corn right off the cob, please do so. It will most likely make your pancakes taste all that much better.
Combine Dry Ingredients
In a large bowl, add the flour, baking powder, sugar and salt and combine well.
Blend Milk & Corn
Add the milk and 1/2 of the corn to a blender and blend until everything is smooth. Then, add that puree to a medium sized bowl and mix in the eggs and the melted butter.
Combine Dry & Wet Ingredients
Add the wet ingredients to the bowl that’s holding the dry ingredients. Also, add in the remaining corn as well. Mix until everything is combined.
Cook the Pancakes
Warm a large cast iron skillet over medium heat. Add 1 tablespoon of olive oil to the skillet and wait for the oil to shimmer. Then, move the pan so the oil coats the entire bottom. When it does, add some pancake batter, using 1/3 cup measurements, to the skillet.
Cook each side for a few minutes, being sure to check the underside with a fork. When the bottoms turn a nice golden brown, flip the pancakes. Cook the other sides until those are golden brown as well. Continue adding oil and cooking the pancakes this way until you run out of batter.
When everything has been cooked, plate them with some maple syrup on the side and serve.
The Final Pancakes
I had a lot of fun taking photos of these pancakes. At first, I thought it was going to be a challenge. But once I had them stacked on a plate, I didn’t have any trouble at all. I think they look really great. They taste even better. I encourage you to give this recipe a try. It’s sure to satisfy.