Brown Butter Corn Pancakes

Recipe adapted from Twin Tastes


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
  • Extra Virgin Olive Oil for frying, as needed
  • Maple syrup for serving, as needed


  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 approximately 5 minutes, add a 1/2 teaspoon of olive 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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Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma