This recipe is one of my favorites. It is very simple to make, it can be served with both sweet or salty sides, and can be made for any occasion. It technically only requires corn but depending on what you add to it, the flavor can vary every time.
- 8 cups of sweet corn (I purchased the frozen ones and them boiled them in hot water to cook them)
- 4 tablespoons of brown sugar
- 1 teaspoon of cornstarch (might not need it depending on the consistency)
1. Make sure the corn is cooked thoroughly, then blend at a medium speed until it becomes a thick paste (see image above)
2. While blending add sugar per your preference (I add all 4 tbsp. because I like the sweetness of the pancake to contrast the salty cheese but some people prefer to mute the sweetness down)
3. Pour the mixture into a skillet at low heat. Let it cook on each side until the edges are golden brown and the uncooked side is relatively dry. Do not flip until this has happened, otherwise the pancake will come apart. If your mixture is too runny, you can add some cornstarch to thicken it up.
4. Serve. I usually serve the pancakes for lunch alongside some salted Burrata cheese. Butter or cream cheese also makes a great spread.