Black Currant Corn Pancakes

11 ingredients
8 steps

Ingredients

  • 1 1/4 cups milk
  • 1 whole egg or 2 egg whites
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon olive oil, and as needed for the skillet
  • 1 cup unbleached white flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 heaping tablespoons fresh or frozen corn
  • 3 heaping tablespoons fresh or frozen black currants
  • Syrup and butter

Directions

  1. 1
    Place a skillet over medium-low heat and spread oil on it if necessary to prevent sticking.
  2. 2
    In a mixing bowl, whisk together the milk, the 1 tablespoon of oil, the egg, and the vanilla extract.
  3. 3
    Stir in the flour until any dry lumps disappear.
  4. 4
    Fold in the corn and berries.
  5. 5
    There is no need to allow frozen ingredients to thaw beforehand if you make relatively thin cakes.
  6. 6
    Pour batter to make conventional-sized cakes or one large, pan-sized cake that will equal an individual serving.
  7. 7
    Flip when the bottoms are golden brown, then cook the top side.
  8. 8
    Serve with syrup and butter or toppings of your choice.

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