Description
Delightful brunch pancakes made with sweet corn and topped with creamy whipped maple butter.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup corn kernels (fresh or frozen)
- Maple syrup (for serving)
- 1/2 cup unsalted butter (for whipped butter)
- 1/4 cup maple syrup (for whipped butter)
Instructions
- Begin by gathering all your ingredients. In a bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, and melted butter. Gently pour the wet ingredients into the dry ingredients and fold in the corn kernels.
- Heat a skillet over medium heat and lightly grease it. Pour the batter onto the skillet to form pancakes. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown, about another 2 minutes.
- To prepare the whipped maple butter, beat the unsalted butter until creamy, then gradually mix in the maple syrup. Serve pancakes warm with whipped maple butter and drizzled maple syrup.
Notes
For fluffier pancakes, let the batter rest for 10 minutes before cooking. You can substitute buttermilk for milk for a tangy twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg