Delicious corn pancakes, topped two ways - with fresh tomato, green onion and jalapeno salsa and sour cream and also with ham, aged cheddar and maple syrup.
I promised this week that I would be cooking with late Summer produce and there's nothing more late summer than field corn. We have been enjoying a lot of straight-up corn on the cob, but I wanted to make something a little different, so I cooked up some corn pancakes and I liked it so much, I made another one, with different toppings.
The first version of corn pancake (pictured above), is topped with a fresh salsa and sour cream. It was delicious and a great combination of flavours. I let the fresh salsa sit in a bit of vinegar for a bit, before draining it off to serve. It added a great tangy flavour. This Fresh Salsa and Sour Cream CornPancake would be a great meatless meal.
The second version of corn pancake is tailor made for a late weekend breakfast or brunch. Topped with cubed ham, a bit of jalapeno, some aged cheddar and drizzled with maple syrup, it's sweet and spicy and very really good breakfast-y!
The corn pancake batter uses just a few ingredients and the pancake cooks up fairly quickly on the stove-top. The pancakes are a great base for any number of flavour combinations, so use your imagination and create your own version!
Be sure to use a slotted spoon or a large fork to transfer the battered corn in to the pan, leaving behind any excess batter in the bowl and adding a bit more batter only if needed. If you add all the batter with the corn, you'll end up with a fritter that is thick and limp. By limiting the batter, you'll get a more crisp fritter and more of the great corn/jalapeno flavour and texture.
You may want to add a bit more salt and freshly ground pepper to your finished fritter pancake.
Corn Pancakes: Two Ways
Corn Pancake Batter:
- 1 3/4 cups corn kernels, fresh, cut from the cob or frozen/or thawed frozen corn kernels
- 1/4 cup diced jalapeno, seeds removed
- 6 Tbsp. all-purpose flour
- 1/4 tsp. baking powder
- 3/4 tsp. salt
- Pinch or more of red pepper flakes
- Freshly ground pepper
- 6 Tbsp. milk
- 1 large egg
Fresh Salsa Topping:
- 1/2 cup diced fresh tomatoes
- 3 Tbsp. finely sliced green onion, light green part only
- 3 Tbsp. diced jalapeno, seeds removed
- 1 Tbsp. white vinegar
- Salt and freshly ground pepper, to taste
- Sour cream, for serving
Ham and Cheese Topping:
- 1 cup diced cooked ham
- 1/2 cup shredded aged cheddar
- 3 Tbsp. diced jalapeno, seeds removed
- Maple syrup, for drizzling
- Prepare the fritter batter:Place the corn and jalapeno in a large bowl. In a medium bowl, whisk together the flour, baking powder, salt, red pepper flakes and freshly ground pepper. Add the milk and egg and whisk until smooth. Add the batter to the corn/jalapeno mixture and stir to combine and coat the corn.
- On the stove-top, heat a bit of oil in a skillet over medium-high heat. Use a large fork or slotted spoon to add battered corn to hot pan. You want to leave most of the excess liquid batter behind at this point and just add the battered corn/jalapeno. Use a spatula to spread the mixture in to an even layer. Add a bit more batter to any dry spots in the pan. Allow pancake to cook until golden underneath (about 10 minutes). Flip and cook the other side until golden as well (another 8-10 minutes). Serve topped with either fresh salsa or ham and cheese topping (See below for instructions for each. You can prepare either while the pancake is cooking).
- For the fresh salsa: Combine all ingredients in a small bowl. Stir to combine. Allow to stand for a few minutes, then drain off any liquid in the bowl before spooning on top of the corn fritter. Serve a dollop of sour cream on top, if desired.
- For the ham and cheese topping: Combine all ingredients in a small bowl and spoon on top of the corn fritter. Drizzle with some maple syrup.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.