- 0.75 cup All-Purpose, Unbleached Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Sea Salt
- 0.75 cup Milk (I use Almond Milk)
- 2 Tablespoon Oil (Vegetable or Sunflower Seed)
- 1 large Egg
- 0.25 cup Fresh Corn
- Fried Egg
- Real Maple Syrup
- Fresh Curly Parsley
- Fresh Corn
What’s better than pancakes for breakfast? How about savory corn pancakes?
During corn season, I tend to always have fresh corn at home.
I love eating it for lunch and dinner and this is the perfect corn breakfast.
The mix of sweet and salty is always a winner in my book!
These pancakes are fluffy yet have a slight crunch with the whole corn kernels.
You can eat the pancakes as they are or I highly recommend adding a fried egg on top!
Smoked salmon is also really tasty with these pancakes.
Make The Pancake Batter
In a bowl, combine the flour, salt and baking and whisk to combine. Set aside.
In another bowl or glass measuring cup, combine the milk, oil, and eggs. Whisk well.
Add the wet ingredients to the dry, also add the corn kernels and whisk to combine.
Do not over mix as it will result in a chewy and not fluffy pancake.
Pan Fry The Pancakes
Heat up a skillet on high. Once hot, lower the temperature to medium and add only about 2 tsp of oil then add about 1/3 cup of pancake batter to the skillet to make one pancake.
Cook the pancakes until bubbles have formed on top then flip and continue to cook for another minute or so.
This batter will make about 4-5 pancakes.