Sweet Corn and Cherry Pancakes
Featured Chef Adapted from www.dessertsforbreakfast.com.
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Sweet Corn and Cherry Pancakes

Corn and cherries reach their peak at about the same time in the summer, and these pancakes highlight them both.

Prep.
Cook.
Category: 
Entree
Tags:
Vegetarian Soy-free Nut sensitivity Lacto-vegetarian Ovo-vegetarian

Ingredients

For 16 COM_JOOMRECIPE_SERVING_TYPE_

sweet-corn-and-cherry-pancakes

  • 1/2 c buttermilk
  • 2 eggs
  • 1/4 c butter
  • 1 t vanilla extract
  • 1 1/4 c all-purpose flour
  • 1/3 c cornmeal
  • 2 T sugar
  • 2 t baking powder
  • 1 t salt
  • 2 ears of corn
  • sunflower oil
  • 3/4 lb sweet cherries
  • sour cream

Sweet Corn and Cherry Pancakes Directions

  1. In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla. Add the flour, cornmeal, sugar, baking powder, and salt, and stir until smooth. The batter should be thick, but if it’s too thick to stir easily, thin with a little buttermilk. Fold the corn kernels into the batter.
  2. Heat  a lightly-oiled skillet over medium heat. Spoon some batter into the hot pan, then top each pancake with a handful of cherry halves. When bubbles form, flip the pancakes, and cook the other side until lightly golden.
  3. Serve with a dollop of sour cream or creme fraiche.

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