Corn Pancakes with Sour Cream and Chives 

makes 12 to 14  3-inch pancakes

1 cup unbleached all-purpose flour

2 teaspoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (optional)

2 extra large eggs, separated

1/2 cup buttermilk

2 Tablespoons unsalted butter, melted

1 1/2 cups corn kernels, fresh or frozen and thawed

unsalted butter and vegetable oil for frying

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pepper, and cayenne.  In a separate bowl, whisk together egg yolks, buttermilk, and butter.  Add wet ingredients to the dry; fold in the corn.  In a medium bowl using a hand-held mixer or whisk, beat egg whites until stiff peaks form.  Using a rubber spatula, gently fold whites into batter (mixture will be thick).

In a large non-stick skillet, melt 1 tablespoon vegetable oil with 1 tablespoon butter over medium heat.  Spoon 2 tablespoons of batter (I use a generous 1-ounce ice cream scoop) into pan for each pancake.  Using an off-set spatula, carefully spread each batter mound into a 3-inch round.  Cook pancakes until bubbles appear around the edges of the cakes, about 2-3 minutes.  Flip the pancakes over and cook until the undersides are browned and crisp, about 2 minutes more.  Serve immediately or keep warm in a 200º F oven until the entire batch is cooked.  Serve with sour cream and chives.  Leftovers can be stored in an airtight container in the refrigerator.  Reheat in a frying pan with a little butter over low heat until warmed through.  Enjoy!

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