Ingredients and Weight:
- Cornmeal, 2 cups (240g)
- All-purpose flour, 1 cup (120g)
- Baking powder, 2 tsp (10g)
- Sugar, 1 tbsp (15g)
- Salt, 1 tsp (5g)
- Buttermilk, 1 1/2 cups (360ml)
- Large eggs, 2 (100g)
- Vegetable oil, 1/4 cup (60ml)
- Sweet corn kernels, 1 cup (140g)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy-Medium)
Preparation Method Steps:
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and vegetable oil.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Fold in the sweet corn kernels.
- Heat a lightly oiled griddle or skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Cholesterol: 70mg
- Sodium: 500mg
- Carbohydrates: 35g
- Protein: 10g
Dish Characteristics:
- Fluffy and tender
- Sweet and savory
- Golden brown exterior
- Perfect for breakfast or brunch
User Comments:
- "These pancakes are so delicious and easy to make!"
- "I love the combination of sweet corn kernels and fluffy pancake batter."
- "The perfect way to start my day!"
- "These would be great with a side of maple syrup or fruit compote."
- "I added some bacon to my pancakes for a savory twist."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the pancakes tough.
- Let the batter rest for a few minutes before cooking to allow the baking powder to activate.
- Cook the pancakes over medium heat to prevent burning.
- Serve with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
