Corn Pancakes Recipe

Cooking Directions

• STEP 1.In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• STEP 2.In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
• STEP 3.Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels.
• STEP 4.Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
• STEP 5.Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
• STEP 6.Serve the corn pancakes warm with maple syrup and butter.

Storage and Serving

• Leftover corn pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pancakes in a toaster or toaster oven until warmed through.
• Serve the corn pancakes with additional toppings such as fresh berries, whipped cream, or honey for added sweetness.