Blueberry sweet corn pancakes
These pancakes are made with fresh sweet corn and blueberries. Extra creamy from the sweet corn with a touch of fruity acidity from the blueberries, they make for a perfect weekend breakfast.
Calories:
Equipment & Tools
- non-stick skillet
- scale
INGREDIENTS
Wet ingredients
- 180 g sweet corn (approx. 2 medium ears)
- 1 egg (separate, yolk and whites)
- 22 g sugar
- 369 g buttermilk
- ½ tsp vanilla extract (Nielsen-Massey)
- 35 g unsalted butter (melted and cooled)
- 100 g blueberries (fresh or frozen)
Dry ingredients
- 160 g all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
For serving
- maple syrup
- blueberries
INSTRUCTIONS
The batter
- Separate the egg and place the yolk in one bowl and the whites in another.
- Cut the corn and add all but 2 tbsp to the food processor. Blitz the corn in the food processor until almost creamy consistency. There should be some structure left. Add the processed corn and the leftover corn to the egg yolk bowl.
- To the same bowl, add sugar, vanilla extract, buttermilk, and melted butter. Mix until all ingredients are evenly incorporated. Set aside.
- In a separate bowl add flour, baking soda baking powder, and salt. Mix until all ingredients are evenly incorporated. Set aside.
- Whip the egg whites until firm, and no translucent and watery parts are visible anymore.
- Add dry ingredients to the wet ingredients and mix well until all ingredients are evenly incorporated.
- Add blueberries to the batter and mix them in.
- Add whipped egg whites by folding the batter over itself slowly until there are no large clumps of egg whites.
Cooking the pancakes
- Heat the pan on medium heat. Make sure the pan is non stick i.e. coated properly so that the batter is easily lifted from the pan.
- Scoop 1/4 cup of batter with some blueberries and pour into the pan.
- Cook approximately for 1.5 minutes on one side and for another 1/2 minute on the other or until they are done in the middle and no batter is left uncooked. Test the timing of the first pancake and adjust the stove accordingly so that the pancakes cook evenly.
Serving
- Serve while still warm. Place the pancakes on the plate. Add some more blueberries and a drizzle of maple syrup.
NOTES
- You can process all of the corn if you don’t want to have corn grain in the pancakes.
- You can omit the process of whipping the egg whites if you are in a hurry, but the final pancake structure will lose some of the airiness as a result.
- If you only have frozen blueberries, let them thaw until they reach room temperature. Omit step 7 and instead sprinkle them, by hand, on top of the poured batter in the cooking pan. This way the pancakes will still have nice yellow purple contrast when cooked.
* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.