- 2 eggs
- 1 1/2 c flour
- 1/2 c whole wheat flour
- 3 TBSP sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 1/4 c buttermilk
- 1/2 stick butter, melted
- 1 tsp vanilla
- ~1 1/2 c of sweet corn kernels
- Using a blender (or immersion blender--my fave!--or just a fork if you like to keep things simple), beat the eggs together in a large bowl until frothy. Note: if you just use a fork, your corn will definitely be more noticeable from a visual and textural standpoint; using a blender will help break it down so you can still see it and have some texture (my preference).
- Add in the dry ingredients (both flours, sugar, baking powder, baking soda, and salt) and the wet ingredients (buttermilk, melted butter, and vanilla) and the sweet corn kernels. Blend until mostly smooth (with the corn, you will have some texture). Let batter 'rest' for about 10-15 minutes so that the flours can be fully absorbed.
- Heat griddle to 350F and pour desired amount of batter (~1/8 c makes a nice silver dollar-sized pancake) onto the hot griddle. Once bubbles begin to form on the top (after around 1-2 minutes), flip pancake and cook on the other side for another minute or so.
- Serve warm with REAL maple syrup and REAL butter (of course!) and a side of bacon, sausage, and scrambled eggs.
- Note: This recipe will yield around 40 pancakes if using an 1/8 measuring cup of batter. For any leftovers, simply wrap in freezer paper and/or freezer storage bags; I typically like to freeze pancakes in groups of 10 or 12 for my family size. When ready to use, place the desired pancakes in the fridge to thaw overnight. Then, arrange pancakes on a plate in a single layer (slightly overlapping is fine to fit ~8-10 on a plate), top each with a smear of butter and drizzle with syrup and reheat in the microwave for about 1 minute and 30 seconds.