Fresh Corn Pancakes

I followed the recipe to a "T" and it was worth the effort to puree the corn milk with the whole milk and niblets. These tasted great. They do not taste like corn bread. I only used a tad of real maple syrup. The corn flavor is nice but not overpowering. They will be even better when there is some local fresh corn from my garden. The batter is very thick and I had no trouble making the 1/3 cup size pancakes. This recipe is a keeper!

• spud14901

• SE NH

• 4/20/2017

I thought this recipe was good but not great. I didn't make it exactly as described though. I omitted the puree step and just added all of the corn to the batter. I also halved the butter and omitted the oil. I thought that the whole kernals of corn became a little overwhemling. If I make this again, I would follow the recipe more closely.

• kathryncrist

• Frederick, MD

• 7/11/2015

I love corn pancakes and this was a great recipe, with modifications. I could not bring myself to use a full stick of butter so I only used half and did not add any oil. I also subbed about half the all purpose flour with corn flour. I only needed 2 ears of corn to get about 2 cups. I skipped the blend/strain step and just added all the corn kernels to the batter. Came out great. I cooked these in a well-seasoned cast iron pan and did not need to add any additional butter or oil to the pan to keep the pancakes from sticking. I served these for breakfast with maple syrup and then ate leftovers the next day with salsa, sour cream and fresh chopped cilantro and scallions. Sweet or savory, these were fantastic and I will be making them again.

• mdgirl

• Gaithersburg, MD

• 6/10/2014

This is a KEEPER. {I made it as written except for that I subbed 4 Tbls. of oil for 4 Tbls. of the butter, in other words I subbed half the amount of butter for oil instead}. This recipe reminds me of the corn pancakes my Mother made for us as children, although she called them 'corn fritters'. The fresh corn adds a nice crunch & sweetness.

• Me_Want_Chocolate

• 5/29/2014

Served these for breakfast for house guests with homemade tomato black bean salsa and sour cream, with a choice of maple syrup. Everyone flipped over them (sorry), and the consensus: salsa. With fresh corn at its peak in August, what a brilliant breakfast. No changes to the recipe from here.

• RLawsonInMA

• Newbury, Mass.

• 8/17/2013

Really delicious and easy. Very delicate and a nice change from the heavier corn cakes/fritters I usually make. I cut amount of butter in half, used more corn and didn't strain the puree. Next time I will use a little corn meal in the batter.

• mairzi

• Holyoke, MA

• 7/20/2013

Really good. A non-stick skillet works best. I serve them as a starter at supper.

• shannonstoney

• cookeville, tn

• 7/10/2012

Changed the recipe a bit as I just couldn't put all that butter in. Used half and half instead of whole milk and butter, also cut the BP in half. I agree that 1/4 cup batter makes an easier to turn pancake. My changes reduced calories by 1/3, and brought the saturated fat from 11g to 3g. Will make again using half cornmeal and half flour for more corn flavor and texture.

• Anonymous

• Pendleton, OR

• 12/5/2010

I used these as wraps for an array of fresh veggies, some light cheese and salsa. The flavor of fresh corn didn't shine through the way I hoped, but these were still a good way to use a big bunch of ears I needed to get rid of. I didn't have any butter, so I'm sure that affected the flavor. I used a splash of olive oil instead. My boyfriend really liked it, so I will likely try some variation of this again.

• bbright

• New York, NY

• 8/1/2010

These are also known as Cachapas, a typical Venezuelan dish.

• simancas

• Little Rock

• 1/8/2010

this was a good recipe to try, I added 1/2 c of fine corn meal to the batter and some fresh corn. I fried an egg and a piece of no nitrate salami and placed it on top of the corn cake! It was really good!

• cook777

• NY

• 9/6/2009

我第一次做了这个迷你,with lox, creme fraiche and tobiko, Wowwza. Next time I made for breakfast with double smoked bacon, Lord help me I was in heaven. What an impressive meal to make for a loved one.

• quadragirl

• Quadra Isle

• 9/2/2009

Loved these! I loved the way the baking powder made them so light and fluffy. I served them as a side for dinner with fish and made a peach, tomato, jalapeno, lime, cilantro, salsa to serve with the pancakes. Had Creme Fresh too. cannot wait to make again!

• Anonymous

• Atlanta, GA

• 8/29/2009

really good...have made them a couple times now, both for brekkie with maple syrup. i also cut back on butter to 2T b/c it has a good amount of oil in batter as well.

• Anonymous

• new york, ny

• 8/21/2009

This recipe is a perfect way to eat corn for breakfast. The one modification I made was in the amount of butter. 1 stick seemed a little excessive and I cut the quantity way back from 1 stick to 2 tablespoons. Although I'm sure they were much different and decidedly less rich they were perfect and I did not miss the butter- especially since it was 90 degrees outside! I will absolutely make these time and time again.

• sjostjarnan

• New York

• 8/18/2009