Sweet or Savory Corn Pancakes

August is Corn Month at Veggie Buds Club and we are excited to bring you this summer-y seasonal recipe from Heather at Happy Kids Kitchen! You can find more recipes and hours of fun corn activities that are guaranteed to get your kids excited about eating corn in our "Crazy for Corn!" eBook, check it out here.

This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home

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Sweet or Savory Corn Pancakes

Fresh corn is so versatile! It is delicious in cornbread, corn muffins, corn soups, and corn salads, so why not make a kid favorite, pancakes, and try them out in both sweet and savory ways. Take pancakes beyond breakfast and serve them as a snack or a side dish at lunch or dinner. You can mix up the base pancake batter and really add in anything you'd like. For the sweet pancakes, add in fruit, like blueberries or diced strawberries. For a savory pancake, keep the batter as written or add soft herbs like chives or chopped cilantro. You could even add in extra veggies like shredded zucchini or diced bell peppers. Serve sweet pancakes as is or with a drizzle of maple syrup or honey. The savory pancakes are great with avocado or spread with a little cream cheese and made into sandwiches. Try both recipes and come tell us whether you are on team sweet or on team savory!

INGREDIENTS

• 2 ears of fresh corn
  
• 1 cup milk (any kind)
  
• 1 teaspoon apple cider vinegar
  
• ¾ cup whole wheat, all-purpose, or gluten-free flour
  
• ¼ cup cornmeal
  
• 1 teaspoon baking powder
  
• ½ teaspoon baking soda
  
• ¼ teaspoon fine salt
  
• 2 tablespoons neutral oil, plus more for cooking
  
• 1 large egg or flax egg

Sweet:

• 2 tablespoons honey or maple syrup
  
• 1 teaspoon vanilla extract
  
• ½ cup blueberries, rough chopped if large (or any other fruit)

Savory (optional):

• 2 tablespoons snipped chives or chopped scallion
  
• ½ cup shredded or finely chopped vegetables such as zucchini, yellow squash, or bell pepper

INSTRUCTIONS

1. Cut corn kernels off the cobs and measure one cup. Roughly chop the corn and set aside.
   
2. Stir vinegar into the cup of milk and set aside.
   
3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt. Add oil, egg, milk, vinegar mixture, and the chopped corn. Mix until just combined. Mix in any additional ingredients.
4. Heat a skillet over medium heat and grease with additional oil. Use a tablespoon measuring spoon to scoop batter into pan, leaving 2 inches in between. Cook pancakes until small bubbles form on the surface and the edges start to look set. Flip and cook until second side is lightly browned, about 30 seconds. Repeat with the remaining batter. Serve warm.​