This is a farmhand breakfast, fresh and filling as they come. How did I live this long without tasting a corn pancake?!? They’re transformational, with their little kernels of fresh sweetcorn popping happily with each bite. Pour on some maple syrup or molasses and you’ll think you’ve time-traveled into a Laura Ingalls Wilder book. I added bacon corkscrews (so easy) to round out this big, bad breakfast.
If you’re headed out to a football game or an afternoon of leaf-raking, this meal will keep you well-fueled through a cold afternoon. Enjoy!
Fresh Corn Pancakes with Bacon Corkscrews
Prep time: 30 minutes for both bacon and pancakes
Adapted from Gourmet magazine
- 1 cup flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 4 ears of corn, cut uncooked – enough for 2 cups
- 1 teaspoon salt
- ¾ cup whole milk
- 2 eggs
- 2 tablespoons oil
- 8 tablespoons unsalted butter, melted and cooled
- 1 pound bacon
- maple syrup or molasses to pour on pancakes
- Mix together flour, baking powder, salt, and sugar.
- Put ½ cup corn kernels into blender with milk and puree until smooth.
- Strain through a sieve and add in eggs, oil, and butter.
- Add remaining corn and flour mixture and combine.
- Heat a skillet to medium high heat and cook until bubbles appear on surface.
- Flip and cook until both sides are golden. Serve with syrup or molasses. Bacon Corkscrews
- Twist raw bacon strips around wooden kebab skewers and bake in a 400 degree preheated oven for twenty minutes.
- Remove from oven and slide skewers out of each strip of bacon while bacon is still warm.
- Allow corkscrews to sit and harden before serving.