I was simply blown away by these Corn Fritter Pancakes. I saw them on Diners, Drive-Ins and Dives, as part of a recipe from the Sweet Carrot in Columbus, Ohio. Of course, it looked so good, I had to try it out at my house!
Corn Fritter Pancakes in a Barbecue Stack, a copycat of the Sweet Carrot DDD version.
I’ve had corn fritters before, little deep-fried balls of corny deliciousness, and I know there are corn fritters cooked on a griddle. These ones lean more toward the pancake spectrum. Serve them for breakfast or, like I have, as a base for barbecue deliciousness.
About Corn Fritter Pancakes:
Corn Fritter Pancakes really were a new one on me. Yep, me. Who hails from Iowa, where some of the best corn is grown! I’m always looking for “new to me” corn recipes, and these lean more towards the Southern end of the spectrum. To all my family that lives down in Georgia – you’ve been holding back!
My mind hardly knew how to classify all those flavors and textures in these pancakes: the corn, the scallions, the sweet, the savory, all combined into a crispy on the outside edges, tender on the inside pancake. They are outstanding.
These Corn Fritter Pancakes ride the line between sweet and savory, which gives you the option of making them for breakfast, maybe drizzled with syrup or spread with jam, or serving them as part of a barbecue stack, as they did at Sweet Carrot. More on that below.
Corn Fritter Pancakes
Hints for Making Corn Fritter Pancakes:
These are just pancakes – with one exception. The corn. You can shortcut this recipe with canned or frozen corn, but for the corniest (I just couldn’t help myself!) Corn Fritter Pancakes, use fresh corn.
Two cups of corn are needed, and after the corn is cut from the cob, milk it. Basically, stand up the cob and run the back of a knife against it, pressing hard, to extract the pulp and any remaining juices.
The easiest way I know to cut and milk the corn is to stand it upright in the center of a Bundt pan. Don’t use your best, pricey Bundt pan or good knife because if your knife slips (and it will), it will hit the metal. I grabbed a cheapie bundt pan from the second-hand store.
The critical step in the recipe is to blend 1/2 cup of the corn along with the corn pulp and the “milk” in a food processor or blender. That spreads corn flavor throughout your batter. Letting that batter sit for five minutes before griddling the Corn Fritter Pancakes ensures they’re light and fluffy. (Try that hint with any pancake you make.)
Corn Fritter Pancakes
Serve With:
What really attracted me to Corn Fritter Pancakes was how they were served at the restaurant. First, a “base” is picked, one of which was these pancakes. Then smoked brisket, coleslaw, and a corn salsa are piled on in a stack. A little strange, but Guy Fieri was blown away. Check out his reaction in the Episode.
Of course, I had to try my homemade version. I chose my Instant Pot Barbecue Pulled Chicken, my family’s favorite Vinegar-Based Slaw, and this Sweet Corn Salsa for my barbecue stacks. And the flavors, combined, blew me away! I urge you to give these Corn Fritter Pancakes served this way, but of course, you can use pulled chicken, pork, or brisket interchangeably as you wish.
Roasted Sweet Corn Salsa
Leftover Corn Fritter Pancakes:
- Store in the refrigerator, tightly covered, for three to four days. Reheat in the microwave.
- Freeze if desired; most pancakes freeze beautifully and can be popped in the microwave while still frozen.
Other Pancake Recipes You Might Like:
- Fluffy Cottage Cheese Pancakes – we love these coz they’re delish, but they pack a bit more protein than your average pancake.
- Scottish Oatmeal Pancakes – a long-time family favorite and a top recipe on my site, what they lack in looks is made up for in flavor.
- Lemon Ricotta Pancakes – these are a bit more effort than your average pancake, but so worth it! They’re absolute perfection.
Fluffy Cottage Cheese Pancakes
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
General Baking Items:
- Never buy baking items when needed and never pay full price. Instead, stock up during your grocery holiday sales, especially before Easter and the Winter Holidays. Many items are up to half off.
- Discount stores have good pricing on baking items year-round, as does your buyer’s club, although quantities are larger.
- Immediately upon arriving home, freeze items containing flour or corn for three days.
Cornmeal:
- Prices can vary wildly from store to store, and while you may find it on sale, it will likely not be advertised. Shop around. At last check, Aldi carried cornmeal, but Lidl did not, and if used often, consider buying in bulk.
- Immediately upon arriving home, freeze items containing cornmeal for three days.
- Transfer to an airtight container and keep on the shelf for up to six months or in the freezer (0 degrees) for almost indefinitely.
Corn:
- A slim cob of corn is going to give you about 3/4 cup of kernels; a large, plump cob will give you about a cup.
- If you’re going to use canned corn in this recipe, a standard can of corn amounts to about 2 cups of kernels.
Hello to all, and welcome! Whether you go full on with the pancakes as a base for barbecue stacks or just have them for breakfast, I think you’ll love these Corn Fritter Pancakes. If you give me a try, I’d love to hear what you think!
XO Mollie XO
Corn Fritter Pancakes
Corn Fritter Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 smallish pancakes 1x
- Category: breakfast
- Cuisine: American
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 to 3 ears of corn, or enough kernals to make 1 1/2 to 2 cups
- 3/4 cup whole milk, may need a bit more if batter needs to be thinned
- 2 large eggs
- 4 tablespoons butter, melted and cooled
- small amount of cooking oil to brush skillet or griddle
Instructions
Whisk together flour, cornmeal baking powder, sugar, and a teaspoon of salt in a medium bowl. Set aside.
Cut enough kernels from cobs to measure 2 cups. Using the back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup of the corn kernels. Purée until smooth. Whisk in eggs, oil, and butter. and the remaining 1 1/2 cups of corn.
Add to above mixture to the flour mixture and whisk until just combined. Let rest for five minutes while the griddle heats.
Heat a griddle or heavy skillet over medium heat until hot (a sprinkle of water should dance when tossed on the griddle), then lightly brush with oil.
Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface (watch carefully, the bubbles will be very tiny) and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Lightly oil griddle between batches if necessary.
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I’ll be posting Corn Fritter Pancakes at Fiesta Friday 232, hosted by Laurena @ Life Diet Health and Jenny @ Apply To Face Blog.
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