Description
Sweet Corn Pancakes with Chili Maple Drizzle are a delightful twist on the classic pancake, combining the natural sweetness of corn with a spicy chili maple syrup.
Ingredients
Scale
- 1 cup fresh or frozen sweet corn kernels
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg, beaten
- 2 tbsp melted butter
- Optional: chopped fresh herbs
For the Chili Maple Drizzle:
- 1/2 cup maple syrup
- 1 tsp chili powder
- Pinch of cayenne pepper (optional)
Instructions
- Mix the dry ingredients: flour, baking powder, and salt in a large bowl.
- Combine the wet ingredients: buttermilk, beaten egg, and melted butter in a separate bowl.
- Mix the wet and dry ingredients together, then fold in the sweet corn kernels.
- Cook the pancakes on a preheated skillet, pouring 1/4 cup of batter for each pancake.
- Prepare the chili maple drizzle by heating maple syrup, chili powder, and cayenne pepper in a saucepan.
- Serve the pancakes warm, drizzled with the chili maple syrup and garnished with fresh herbs.
Notes
- Use fresh corn for the best flavor.
- Let the batter rest for 10 minutes for better texture.
- Adjust cooking heat as needed to prevent burning.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
