Corn on the Pancakes

On Saturday night we were sitting around playing a game and I had an AH-HA! moment. I would make pancakes in the morning with fresh corn added in. It wasn't that bad. A flavor/texture I wasn't really expecting, but I cleaned my plate and really enjoyed them. I know what I'll change next time. First. Start with this recipe!

Cut the kernels off the corn cob. Scrape the corn juice off the cob as well.

Add the kernels to the final batter.

Great with just butter.

Very nice with some fresh fruit jam.

Very nice with maple syrup!

*My note for next time. I think I used extra cornmeal in this batch, which created a very fragile pancake. They almost broke when I flipped them. The flour hadn't had a chance to develop enough glutton to hold the pancakes together and the cornmeal didn't help.

Brown Sugar, Butter, Syrup!

Had some pancakes this morning. I love pancakes...as long as I don't eat too many...then my belly gets made at me.

I used the recipe I've shared here before, with one change...I used brown sugar instead of white sugar. I noticed a very subtle difference and I liked it! There was one other change, but that was out of necessity. I didn't have milk, so I used some cream and water. About 1/2 cream, 1/2 water to equal the total amount of milk needed. I works.

The first batch...the cream was a little thicker than milk, so the batter stayed thicker, creating a fluffy and very tender pancake.

Add a touch of butter and some syrup of your choice.