Unfortunately, we had to come home from the beach. You see, I’d left my chef’s knife at home and seriously, people, I never knew I was the kind of person who had to have their creature comforts to cook. In fact, I get some sort of sick enjoyment out of making do with whatever’s in front of me (see also: my shoebox kitchen with a mini-stove, single tiny counter and a climbing baby over- under- and hanging-off-of-foot, putting everything he can find into his mouth) but I got bested last week by a drawer full of dull knives and not a sharpener in sight. You don’t want to know what the best of the lot did to some tomatoes — it should be ashamed of itself! Plus, there were the small matters of a city baby who refused to sleep in such foreign places with large rooms, crickets and scary flowers outside and the fact that we’d only rented the house for a week. What were we thinking? Two weeks! A month! More! Farm preschool, here I come!
And so, I’m back, at least physically. (My brain is still with the swans.) These were supposed to be the perfect beach house breakfast, as what could be a better embodiment of high summer than fresh corn kernels sauteed in butter, lightly salted and tucked into a barely sweet pancake? Nothing, clearly. Alas, they never made it into our rental kitchen but they’re quickly becoming a regular at home and they seem gunning for a savory application too — nixed sugar, a dollop of sour cream and fresh tomato salsa. And now that I’ve given you an excuse to have pancakes for breakfast for dinner, I think my work is done here and I’ll go back to
looking at North Fork real estate working hard on that cookbook.
Sweet Corn Pancakes
- 2 tablespoons butter (1 ounce or 30 grams), melted, plus additional for brushing pan
- 3/4 cup kernels (cut from one large ear fresh corn), roughly chopped (130 grams)
- 1/4 teaspoon kosher salt
- 1 large egg
- 3/4 to (170 grams) 1 1/4 cups (285 grams) buttermilk
- 1/4 teaspoon vanilla extract
- 1 tablespoon (15 grams) granulated sugar
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon baking soda
- 3/4 cup (100 grams) all-purpose flour
- 1/4 cup (35 grams) cornmeal, any kind
Cook the pancakes: Heat your skillet or saute pan to medium. Brush the pan with butter and ladle with 3 to 4 tablespoons of batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter.
To serve: Top with a pat of pat of salted butter and a healthy dose of maple syrup. We sometimes finish these with a pinch or two of flaky salt, too.