Sweet Corn and Blueberry Pancakes / by Chelsea Zwieg

Never in all 24 years of my life did I think I would say this, but: the morning is my favorite time of day. Yikes. High school me, who wanted to die with every 7am alarm, is shocked. College me, who could sleep until 11am with no problem, is horrified. But there it is. I'm a morning person. 

Especially in the summer time, when it gets light super early, it's not too hot out yet and there are things like sweet corn to stir into pancakes. I mean, how can you not want to be up enjoying that? Just kidding. I'm not yet so far gone down the morning person path that I think everyone else in the world should get up early too. Do your thing, sleep your sleep. Just make these pancakes when you get up. 

And please, don't be freaked out by corn in pancakes. I know it sounds weird, but when corn is as fresh and sweet as it is now, you might as well be putting candy in there. Think super fluffy cornbread, with loads of blueberries, covered in maple syrup. Much better than the veggie-pancakes connotations you might have been entertaining. 

This is another variation on my favorite standard buttermilk pancake recipe. They are super fluffy, moist (gross. sorry.), and sweetened with honey, which I just love. I swapped a little bit of the flour for cornmeal, upped the honey to balance the flavor and stirred in heaps of sweet corn and blueberries. Corn and blueberries are one of my favorite combinations so any chance to throw them together, I am there. 

Also, since they have a little bit of the cornbread thing going on, you can easily take them the savory route. Take out the blueberries, scale back on the honey and you have a perfect savory summer dinner or side dish. Served with a little sour cream or salsa or guacamole. Yes. Just yes. 

Oh and if corn and blueberries is majorly your thing (and it should be), I have a recipe for blueberry cornbread cobbler in the Milwaukee Journal this week. Find it here

Sweet Corn and Blueberry Pancakes

Serves 4

| Ingredients

  • 1 3/4 cups flour
  • 1/4 cup cornmeal
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup buttermilk
  • 3/4 cup whole milk
  • 2 eggs
  • 1 tbsp. honey 
  • 2 tbsp. melted butter, cooled
  • 1/2 cup blueberries
  • 2 ears of sweet corn

| Instructions

  • In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. 
  • In a separate bowl, whisk the buttermilk, whole milk, eggs and honey. Add the melted butter and whisk to combine. 
  • Add the wet ingredients to the dry and whisk to just combine. The batter will still be lumpy. 
  • Cut the kernels off of the cobs of corn. The best way to do this is to place one end of the cob in a bowl and cut down with a sharp knife. That way the kernels will go in the bowl as they fall and not all over the counter. Stir the corn kernels into the batter. Let batter rest for 10 minutes. 
  • Heat a large non-stick skillet or griddle over medium heat. Brush with a light coat of oil or butter. Working in batches, ladle 1/4 cup of batter per pancakes into the pan. Dot each with several blueberries, pressing them lightly into the batter. Cook until bubbles begin to form on the top, flip and cook until golden brown and cooked through, about 2 minutes per side. 
  • Serve with maple syrup and extra blueberries. And coffee. Always, the coffee.