Sweet or Savory Corn Pancakes

Are you on Team Sweet or Team Savory?!
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!

"Learn to Love Veggies" Tip

Fresh corn is so versatile so be sure to have your children try it in a variety of ways! 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?!

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Sweet or Savory Corn Pancakes

Author: Happy Kids Kitchen

Are you on Team Sweet or Team Savory?! Take pancakes beyond breakfast and serve them as a snack or a side dish at lunch or dinner.

Ingredients

Corn Pancakes

• 2 ears of fresh corn
• 1 cup milk (any kind)
• 1 teaspoon apple cider vinegar
• 3/4 cup whole wheat, all-purpose, or gluten-free flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 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
• 1/2 cup blueberries, rough chopped if large (or any other fruit)

Savory (optional)

• 2 tablespoons snipped chives or chopped scallion
• 1/2 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.

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