Fresh Corn Pancakes Recipe

Difficulty: Easy
Yield: About 20 to 22 pancakes
Nutritional Information Per Serving (1 of 21 servings): Calories 174, Total Fat 10 g, Saturated Fat 5 g, Carbohydrates 20 g, Dietary Fiber 1 g, Sugar 3 g, Protein 4 g, Cholesterol 42 mg, Sodium 189 mg
Total Time: 45 minutes
Active Time: 45 minutes

Imagine golden, crispy-edged pancakes bursting with sweet corn, spicy jalapeo kick, and fresh chive brightnessIna Garten's irresistible corn pancakes will make your brunch unforgettable. Whip them up effortlessly for a crowd-pleasing treat!

Ingredients:
1 cup fine yellow cornmeal (e.g., Quaker)
1/2 cup stone-ground cornmeal (e.g., Bob's Red Mill)
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk, well shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha sauce
3 cups fresh corn kernels (about 4 ears) (see Cook's Note)
3 tablespoons chopped fresh chives, plus extra for garnish
1 1/2 tablespoons seeded and minced jalapeo pepper
8 tablespoons (1 stick) clarified butter, for frying (refer to Cook's Note)

Instructions:

Preheat oven to 250F. Line two baking sheets with parchment paper.
In a large bowl, whisk fine yellow cornmeal, stone-ground cornmeal, flour, sugar, baking powder, baking soda, and 1 tablespoon kosher salt. In a medium bowl, whisk buttermilk, melted butter, eggs, and Sriracha.
Fold corn kernels, chives, and jalapeo into wet mixture. Gently combine with dry ingredients using a rubber spatulajust until moistened, for tender pancakes. Avoid overmixing!
Heat 1 tablespoon clarified butter in a 12-inch saut pan over medium until sizzling. Scoop 1/4-cup batter portions, without crowding.
Lightly flatten each with a spatula. Cook 2 minutes until golden; flip and cook 1 1/2 minutes more.
Transfer to baking sheets; keep warm in oven. Repeat with remaining batter, adding butter as needed.
Sprinkle lightly with salt, garnish with chives, and serve warmthese will vanish fast!

Cook's Note: For tender corn, blanch starchy kernels in boiling water 3 minutes, then drain. Clarified butter: Melt unsalted butter, pour into measuring cup, let solids settle, and pour off clear golden liquid, discarding solids.