Brown Butter Corn Pancakes

Recipe adapted from Twin Tastes

Ingredients

Makes 10-12 Pancakes
  • 1 ½ c. (200g) All Purpose Flour
  • 1⁄2 c. (65g) Yellow Cornmeal
  • 2 Tbsp. (30g) Granulated Sugar
  • 1 Tbsp. (10g) Baking Powder
  • 1 tsp. (3g) Kosher Salt
  • 4 Tbsp. (55g) Black & Bolyard® Bay Leaf Brown Butter, melted (plus more for serving)
  • 1 c. (240g) Whole Milk
  • 2 ea. (108g) Large Eggs
  • 1 c. (200g) Fresh Corn Kernels, about 1 Ear
  • Vegetable oil for frying, as needed
  • Maple syrup for serving, as needed

Preparation

  1. Preheat oven to 250 degrees Fahrenheit.
  2. In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a small bowl, whisk together the melted, milk and egg. Pour the wet ingredients into the dry and combine with a wooden spoon until a few small lumps are left.
  4. Heat a griddle or cast iron skillet over medium heat. After 5 minutes or so, add a 1/2 teaspoon of vegetable oil to the griddle and spread with a paper towel.
  5. Spoon about 1/4 cup of batter onto the griddle, spreading it with the back of the spoon to create an even circle. Sprinkle with approximately 20 corn kernels. Repeat with the batter and kernels to fit as many pancakes as you can without them touching.
  6. Once the pancakes begin to bubble after 2-3 minutes, flip the pancakes with a spatula. Allow to cook for 1-2 more minutes longer, and then transfer the cooked cakes to a baking sheet and place them in the warm oven. Repeat the process with the remaining batter and corn kernels.
  7. To serve, place a couple of pancakes onto each plate and Melt with a generous slathering of Black & Bolyard® Bay Leaf Brown Butter and finish of high quality maple syrup.

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