Crispy Corn Pancakes

I had these fantastic blue and yellow corn pancakes at A Voutre Sante yesterday with my friend Willow.  Luckily, they’re super easy to make at home on a lazy weekend morning, so you don’t have to live in LA to sink your teeth into these babies.  Here’s the recipe I often make at home.

Crispy Corn Pancakes

 

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Cook time

15 mins

Total time

15 mins

 

Serves: 4 servings

Ingredients

• 1 ½ cups Whole Wheat Pastry Flour
• 2 teaspoons Baking Powder
• 1 tablespoon Sugar
• 1 teaspoon Kosher salt
• 1 cup Cornmeal, fine or medium ground
• 2 tablespoons Canola Oil
• ½ cup Frozen Corn Kernels, thawed
• 2 Large Eggs
• 1 cup Lowfat Buttermilk
• 2 tablespoons Unsalted Butter

Instructions

1. Mix together dry ingredients in a medium bowl and set aside.
2. Whisk together buttermilk, eggs, and oil. Pour dry ingredients and corn kernels into the wet and whisk together until smooth, adding room temperature water (1/4-1/2 cup) until desired consistency is reached. Batter should be runnier than regular pancake batter, but thick enough to hold together when it hits the griddle.
3. Heat a griddle over medium heat for a few minutes. Lightly butter the griddle, then pour large spoonfuls of batter on griddle to form pancakes. Cook until bubbles appear in the batter, about 3 min, then flip and cook an additional minute. Keep warm in a low oven (175 degrees) until ready to serve the whole batch.
4. Serve pancakes with maple syrup, fruit compote, preserves, and/or sliced bananas or berries. OPTIONAL: Add bananas or blueberries to the batter before cooking pancakes along with ½ tsp cinnamon.

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