| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 20 to 22 pancakes |
Ingredients
- 1 cup fine yellow cornmeal, such as Quaker
- 1/2 cup stone-ground cornmeal, such as Bob’s Red Mill
- 1/2 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Kosher salt
- 1 3/4 cups buttermilk, shaken
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 2 extra-large eggs
- 1/2 teaspoon Sriracha
- 3 cups fresh corn kernels (4 ears) (see Cook’s Note)
- 3 tablespoons minced fresh chives, plus extra for serving
- 1 1/2 tablespoons seeded, minced jalapeno pepper
- 8 tablespoons (1 stick) clarified butter, for frying (see Cook’s note)
Instructions
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don’t overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
Nutrition Facts
| Serving Size | 1 of 21 servings |
| Calories | 174 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 42 mg |
| Sodium | 189 mg |
Reviews
Yes
I omitted the savory elements, chives, sriracha and jalapeno. Served them for breakfast topped with peach and cherry compote. Everyone felt happy and loved!
I think the pancakes are a good recipe. But I would suggest you use less salt and less corn kernels. The salt makes just doesn’t make any sense and the corn kernels make it super sweet and have a weird texture.
To the person who said they were too salty because of the 1 T of salt.. the recipe ingredient list doesn’t state an amount of salt, I know the instructions do, but maybe a typo and it’s supposed to say 1 tsp? also important to note it calls for unsalted butter, so be sure not to use salted. I thought these were fantastic! I didn’t use jalapeño simply because I don’t care for it, but even without that they were flavorful and delicious!
Made this recipe exactly according to instructions and it was delicious. A do over for sure!
We couldn’t eat the fresh corn fritters because the 1 tablespoon of salt made the corn cakes too salty! I made a note to try less salt…starting a 1 tsp and tasting the batter to add more. Did anyone think they were too salty?
I add some shredded carrots, shredded zucchini and chopped onion to the mix ~ so yummy!
I live by every Ina recipe but I too thought the flavor profile was a bit lacking. I couldn’t really taste the chives or jalapenos. They were good but not great and Ina’s recipes are always great. I did cook the entire batch and froze the leftover cakes.
Delicious followed the recipe exactly, except for large rather than extra large eggs. I wish Ina would agree with most writers and agree to that as the standard. Definitely a keeper.
Loved them. Love everything Ina Garten. Wondering if batter freezes well. So easy to make. Big hit.