Corn Pancakes
Corn Pancakes are a griddle batter of flour and fine yellow corn meal, with whole kernels pressed into each cake as it cooks. The corn meal gives a tender crumb with a gentle grit, and buttermilk adds tang against a little sugar and vanilla. Sprinkling the kernels on the raw side means they brown against the hot pan, so every bite has a sweet, slightly toasted pop.
Instructions
Set a large non-stick skillet or griddle over low heat while you make the batter. Starting the pan early lets it heat evenly, which helps the pancakes brown without burning.
Whisk the flour, sugar, salt, baking powder and baking soda together in a medium bowl. Then whisk in the corn meal.
Warm the buttermilk and milk in a 2-cup measuring cup in the microwave for 20 to 30 seconds, just until they reach room temperature. Whisk in the egg, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and whisk only until combined. Return the batter to the measuring cup and, if needed, stir in a teaspoon or two of water so it is thick but still pourable.
Raise the heat to medium and brush the pan generously with oil. When the oil shimmers but has not yet started to smoke, pour in the batter about ¼ cup at a time. Cook in batches so the pancakes do not crowd each other.
Scatter 2 tablespoons of the frozen corn over the uncooked side of each pancake as it cooks. After 2 to 3 minutes, when the undersides are golden brown and the tops start to bubble, flip them.
Cook the second side until golden brown. Brush the pan with more oil before each new batch, and serve the pancakes hot.
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