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Corn Pancakes

cook:

30 min

0.0

(2)

It is corn season, and right before it leaves us for another year, I went to Zikki's garden and picked some corn husks to share with you the recipe for these beautiful pancakes. They are different from what you are used to. Besides the natural sweetness of the corn, these pancakes are not sweet; there is no added sugar to the batter. This is why I decided to finish them with tons of grated Parmigiano Reggiano and a sexy extra virgin olive oil. In the batter itself, I used blended corn and whole kernels which give the pancakes another dimension. You have to make it! Make sure to do it before the end of the season. YASSS.

US

original

metric

Picture for Corn Pancakes

US

original

metric

Ingredients

white flour

200 gr white flour

sour cream

100 gr sour cream

baking powder

7 gr baking powder

corns

3 whole corns

free range eggs

2 free range eggs

salt

7 gr salt

Black pepper

Black pepper

Parmigiano Reggiano

Parmigiano Reggiano

Extra virgin olive oil

Extra virgin olive oil

Butter

Butter

Directions

Step 1

Remove the corn husks.

corns

3 whole corns

Step 2

With a sharp knife, shave the corn from the cob. Put aside a handful of corn kernels.

corns

3 whole corns

Knife

Knife

Step 3

Using a food processor- blend the corn to a smooth paste.

food processor

food processor

Step 4

In a bowl, add the eggs and the sour cream and beat well.

free range eggs

2 free range eggs

sour cream

100 g sour cream

Bowl

Bowl

Step 5

Add the blended corn and mix well.

corns

corns

Mixer

Mixer

Step 6

Add the flour, baking powder, salt, and pepper. Mix until all the ingredients are incorporated into the batter. Don't mix more than that, we don't want to develop gluten.

white flour

200 g white flour

baking powder

7 g baking powder

salt

7 g salt

Black pepper

Black pepper

Step 7

Finally, add the corn kernels and mix them in the batter.

corns

corns

Step 8

Preheat a pan on medium heat. Add butter and spread well on the pan.

Butter

Butter

Pan

Pan

Step 9

Scoop a spoon of the batter and place it on the pan.

Spoon

Spoon

Step 10

After 2-3 min- flip the pancakes on the other side and cook for an additional 2-3 min.

Step 11

Stack the pancakes on top of each other, grate a lot of Parmigiano Reggiano (it's never enough), and drizzle olive oil on top.

Parmigiano Reggiano

Parmigiano Reggiano

Extra virgin olive oil

Extra virgin olive oil

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