One summer many years ago, a relative asked if I had ever tried sweet corn pancakes. I hadn’t, and decided to look for a recipe. While I found recipes for corn fritters, I didn’t find any recipes for sweet corn pancakes, so I adapted this recipe from an old cookbook, updating it by using coconut oil, oat flour, brown sugar, and unsweetened almond milk. It is now one of my favorite corn recipes, with or without my favorite local honey or maple syrup. These pancakes can also be savory, making them perfect for picnics, hikes, or simply an afternoon treat.
Adapted from: The Good Housekeeping Illustrated Cookbook 1980 Edition by Zoe Coulson
Serves: Approximately 12 – 4 inch pancakes
- 3/4 cup unbleached flour
- 1/2 cup oat flour
- 2 tbsp. brown sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 1 – 1/3 cup unsweetened almond milk
- 2 tbsp. coconut oil, melted, plus slightly more for lightly greasing your skillet or griddle
- 1 – 1/2 cup sweet corn cut from the cob
- maple syrup or honey
- In a large bowl, mix the first 4 ingredients. In a small bowl, beat the egg for 30 seconds, then stir in the almond milk and 2 tablespoons of coconut oil. Add to the flour mixture and stir until the flour is moistened.
- Heat skillet or griddle over medium-high heat until a drop of water sizzles. Brush lightly with coconut oil.
- Pour batter by 1/4 cupfuls onto a hot skillet or griddle, making a few pancakes at a time.
- Cook until bubbles burst and edges look dry, approximately 90 seconds. With a spatula, turn and cook until the underside is golden, about 90 seconds.
- Place on a heated platter, and keep warm. Brush skillet with more coconut oil, if needed, before starting on the next batch. Serve with butter and maple syrup or honey.
For a savory variation:
Add 1/4 cup cilantro, basil, or parsley, 1/2 tsp sea salt and coarsely ground black pepper, and 2 scallions, green and white, finely chopped.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer