A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
The pancake's shape and structure varies worldwide. A well-known variation, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings, sweet or savory can also be used. When potato is used as a major portion of the batter, the result is a potato pancake. Pancakes may be served at any time of the day with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips. But at some places it is considered as a breakfast. These Fluffy Corn pancakes are made with sweet corn and some amount of cornmeal. Too delicious to enjoy in your breakfast or in anytime.
I have tried these pancakes first time, normally at my place, Himanshu and Prisha they both dont like pancakes, Even There's No for chocolate or sweet pancakes also. So its better to make Lil sweet and savory pancakes. Early morning, In prisha's lunchbox two small pancakes with some fruits, and her favorite chocolate muffin. Now, fingers crossed that she will finish her lunch box or not ;) Well, I personally liked these delicious pancakes. This is for our 118th Foodiemonday Bloghop event, As this time we are back with #pancakes theme. My contribution for this event is this Fluffy Corn pancakes. Check out the recipe below and enjoyy!!! :)
2 Tbsp butter
3/4 cup Corn kernels, Crushed
1/8 teaspoon salt
1/8 tsp black pepper
1/8 tsp chili powder
1 1/4 cups buttermilk
1/4 teaspoon vanilla extract
1 tablespoon sugar
3/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1. Melt butter in a griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet.
2. Take a Bowl and whisk buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and salt black pepper and chili powder. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.
3. Reheat your skillet or saute pan to medium. Brush the pan with butter and Put round Cookie cutter on pan and pour batter until the cookie cutter is full. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. Repeat with remaining batter, and serve immediately with a salted butter or maple syrup if you have. ENJOYYY!!