sweet corn pancakes
Unfortunately, we had to come home . 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 — 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 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!
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter (1 ounce or 28 grams), plus additional for brushing pan
- 3/4 cup kernels cut from one large ear sweet fresh corn
- 1/8 teaspoon (1 gram) salt plus additional for seasoning corn
- 1 large egg
- 1 1/4 cups (296 ml) buttermilk
- 1/4 teaspoon vanilla extract
- 1 tablespoon (13 grams) sugar
- 3/4 cup (3 3/8 ounces) all-purpose flour
- 1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon baking soda