Sweetcorn and Blueberry Pancakes

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Preparation info

  • Makes

    6–8

    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

These fall into the American category of breakfast pancakes rather than what a New Zealander would call a pancake. They’re great served with bacon and avocado for breakfast, or with roast duck or chicken at dinner time.

Ingredients

  • 1 large corn cob, husk removed or 80 g (2 ½ oz) tin sweetcorn kernels, drained
  • 100 g ( oz) flour
  • 40 g ( tablespoons) polenta
  • 2 pinches salt
  • ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons caster sugar
  • 1 egg
  • 200 ml (7 fl oz) buttermilk or milk with a squeeze of lemon
  • 20 g butter, melted
  • 150 g (5 oz) blueberries (if frozen, don’t thaw before adding to batter)
  • maple syrup or honey to serve

Method

Hold corn cob vertically and firmly on a chopping board and run a knife downwards to cut the kernels from the cob. Be careful as you do this, as you don’t want the cob to fly off and to cut yourself. You will need 60-100 g (2-3 ½ oz) of kernels.

Sieve together flour, polenta, salt, baking powder, baking soda and sugar in a wide bowl and make a well in the centre. Lightly whisk egg with buttermilk and mix into dry ingredients, then mix in butter. Add blueberries and sweetcorn. Heat and lightly oil a heavy frying pan. Dollop in generous spoonfuls of batter, leaving a few centimetres between each pancake and cook over a moderate heat until golden on the bottom and a little set on top. Gently flip and cook until golden on the other side. Keep warm while you cook the rest. Serve drizzled with maple syrup or honey.