Filed Under: Food, Lunch, pancake recipe, Pancakes, savoury pancake, Side, snack

Corn Pancakes

Savoury cornmeal pancakes. They’re really satisfying without being heavy and they have a great texture.

August 31st, 2015

Excerpted from How to Feed a Family, Sweet Potato Chronicles.

I’m pretty strict about my “only once a week” and “only on the weekend” rules for pancakes. If I wasn’t, my kids would clamor for pancakes every morning. But once in a while I like to blow their minds by announcing that for lunch we’re having . . . breakfast (this is effective at dinner, too).
4 servings
Prep Time
25 minutes
Cook Time
20 minutes
  • 1 cup (250 ml) frozen corn
  • 2 eggs
  • 2 cups (500 ml) buttermilk (or 2 Tbsp/ 30 ml white vinegar + 2 cups/ 500 ml milk, left to stand for 10 minutes)
  • 2 Tbsp (30 ml) vegetable oil, plus a bit for the pan
  • 1 1/2 cups (375 ml) cornmeal
  • 1/2 cup (125 ml) all-purpose flour
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) sugar
  • 4 scallions, trimmed and chopped from white to beginning of green
  1. Pour the frozen corn into a small bowl and set aside to thaw. Separate the eggs and whip the whites into soft peaks.

  2. In another bowl, mix the egg yolks with the buttermilk and oil.

  3. In yet another bowl (sorry about all the bowls!), mix together the cornmeal, flour, baking soda, baking powder, salt and sugar.

  4. Add the egg yolk mixture to the dry ingredients and stir to combine. Stir in the thawed corn and scallions. Gently fold in the egg whites. Allow the batter to stand for 10 minutes before cooking.

  5. Heat a small about of vegetable oil in a large frying pan over medium heat. Pour ¼ cup (60 ml) of batter for each pancake into the hot pan, allow bubbles to form along the edges of the pancakes, flip and cook for a couple of minutes. Serve with tzatziki and salsa.

Corn Pancakes
Maya Visnyei Photography