Buzz
This summer didn’t unfold as I had hoped. A broken fridge (and the relentless summer heat) made it challenging to keep fresh produce in stock, and constant travel (plus even more intense summer heat) meant I couldn’t maintain my garden. As a result, I ate far less sweet corn than usual, leaving me without a single corn hack to share all summer long. I’m feeling a bit guilty about it.
But I’m squeezing one in just before the end of the season: Hurry and grab those last ears of sweet summer corn at your local market, then toss those golden kernels into your pancakes.
Corn pancakes are fantastic for so many reasons. Corn can be sweet or savory, meaning you can top these hotcakes with maple syrup, just like traditional pancakes, or add a savory whipped cream or goat cheese. You could even use them as a base for a Benedict. Corn pairs wonderfully with butter, just like pancakes, which is why I’m so thrilled about these corn-infused pancakes.
Incorporating fresh sweet corn into your pancakes is easy. Prepare your favorite pancake batter as you normally would, keeping it a bit lumpy. Heat a tablespoon of butter in the pan until it begins to brown. Pour in the batter, then slice kernels off the cob and sprinkle them in raw, just like you would with blueberries (right after bubbles appear in the batter, just before flipping).
The browned butter will form a savory, crispy edge on the pancake, while the corn warms just enough to lose its rawness. It makes for a delicious, summery breakfast. Try it with whipped goat cheese and sliced tomatoes, with maple syrup, or with hot honey and bacon. Just make sure to try it before the corn season is over.
