Sour Cream Corn Pancakes

Sour Cream Corn Pancakes

I am not a lover of pancakes, except for The Pioneer Woman’s Sour Cream Pancakes.  I don’t hate them, I just don’t love them.  I don’t know what it is, I find that most pancakes are too heavy in the morning and if given the choice between pancakes and french toast, french toast will win every time in my book.  However earlier this week Smitten Kitchen’s Sweet Corn Pancakes popped into my feed subscription and I was intrigued.  Then I thought what if I did a hybrid of sweet corn pancakes and sour cream pancakes, it was one of those “things that make you go hmmmm” (name the band).

I am not usually an experimenter of anything that contains the ingredients baking soda, baking power and/ or flour, but I though I would put my big girl panties on and give it a go.  It could only go one of two ways, horribly wrong or incredibly right….ok there is a third option of “they are ok”, but I like shoot for the stars or to crash and burn.  I am also all about being dramatic.

Strip the kernels from an ear of corn.  Be sure to ask the corn permission first you don’t want to be accused of anything.

Melt butter in a skillet and cook the kernels until they just begin to brown, sprinkle with salt and set aside to cool.

Sour Cream Corn Pancakes

In a small bowl combine your dry ingredients of flour, cornmeal, sugar, baking powder, baking, soda and salt.   Whisk together to well combined.

Sour Cream Corn Pancakes

In a separate large bowl, beat an egg at the bottom of the bowl, add sour cream, milk and vanilla, whisk until well combined.

Sour Cream Corn Pancakes

Stir in the cooled kernels of corn.  I will try not to get corny, I promise.

Sour Cream Corn Pancakes

Add the dry ingredients to the wet and stir until just combined.

Sour Cream Corn Pancakes

Heat your griddle to 350 degrees or a skillet over medium heat, brush with butter and ladle 1/4 cup of batter at a time, 2 inches apart.  Cook the pancakes until they begin to bubble on top and the edges begin to dry.   Flip and cook until the bottom is a golden brown.  Repeat with remaining batter

Sour Cream Corn Pancakes

Because I am all about being dramatic, stack your pancakes as high as you can, top with a fat pad of butter and drizzle with your favorite syrup.

Here is a mini action shot of me pouring syrup over my pancakes.  Please try not to lick the screen, 9 time out of 10 you will just taste dust and that is not good.

Sour Cream Corn Pancakes

These pancakes have expanded my appreciation for pancakes.  They were fluffy, corny and had those awesome crispy edges that I think are required of a good pancake.

Sour Cream Corn Pancakes

My favorite part of these pancakes was the texture that the corn kernels add to the pancake.  They give them a little crunch that pop in your mouth with sweet corny goodness.

It makes me wonder if maybe I should just drizzle maple syrup over my corn on the cob next time.  It’s one of those things that make you go hmmmm…..

Try some more breakfast options.

Peace out!

-Hmmmmmm

Print Recipe

Sour Cream Corn Pancakes (adapted from Smitten Kitchen)

Makes about 7 to 10 4-inch pancakes

  • 2 tablespoons butter, plus additional for brushing pan
  • 3/4 cup kernels cut from one large ear sweet fresh corn
  • 1/8 teaspoon salt plus additional for seasoning corn
  • 1 large egg
  • 1 cup sour cream
  • 1/4 cups buttermilk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup cornmeal, any kind
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Melt butter in a large cast iron skillet or griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet

Lightly beat egg in the bottom of a large bowl, then whisk in sour cream, buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.

Reheat your skillet or saute pan to medium or set your griddle to 350 degrees. Brush with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. Repeat with remaining batter, and serve immediately with a pat of salted butter a super drizzle of maple syrup.

Comments

  1. says

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  2. Micaela says

    I’m back w/ another variation for you: doubled the recipe again, this time used 1/2 c each of conrnmeal, oat flour, whole wheat & AP flour. Added 1/2 tsp cinnamon & 1 cup whole cranberries. SO DELICIOUS!!! My little boy ate 4 last night (I made them for dinner) and *all* the 8 leftover pancakes for breakfast.

    Gracias!!!

  3. Micaela says

    mira, I wanted to let you know I riffed off your recipe today. We had some leftover roasted corn & 1 small baked sweet potato, and my son was begging for pancakes. I pulled this up, doubled it but did 1/4 c cornmeal + 1/4 c oatmeal, skipped the cooking the corn part, mashed the sweet potato, and added a skosh of cardamom & a skosh of cloves. ‘Twas very, very good!!! Thanks ? My son had four cakes, my hubby (who didn’t like pancakes until he tried mine) went back for seconds, and our dog was also thrilled to get one.

  4. Kevin M says

    I’ve been making SmittenKithen’s sour cream pancakes for my family for the past year. They are the best pancakes, ever.

    However, we are always trying to sneak healthy food into Junior’s diet. This just might work! Healthier than the chocolate chips I put in last weekend :-)

  5. susan says

    “Strip the kernels from an ear of corn. Be sure to ask the corn permission first you don’t want to be accused of anything.” Again, another great example of why you are going to be the next Food TV network star!!! I laughed out loud when I read this!

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