Crispy outside, soft inside and chock full of corn…these corn pancakes will turn breakfast on its ear (pun intended)!
So I love corn casserole. Yep, corn casserole. It’s not sexy, not a foodie-food and certainly not fancy. But, c’mon, it’s sooo good. Pretty much anything “casserole” gets a bad name, but when my mom broke out the corn casserole for family parties, it was gobbled up before anything else, and everyone always asked for the recipe. But I’m not sharing my mom’s recipe for corn casserole with you today. Instead I’ve got a recipe for corn pancakes that reminds me of that slightly sweet, creamy corn taste of that family favorite dish. These pancakes have crispy edges and soft centers and are only improved by a healthy drizzle of maple syrup.
There’s a secret to the texture of these pancakes…an ingredient that may just make you crinkle your nose. Cottage cheese. When I first discovered cottage cheese pancakes years ago, I too was skeptical. I’m not a lover or hater of cottage cheese in general…I’ve always been in the take it or leave it camp. But when I tasted cottage cheese pancakes, I definitely moved into the “love it” camp. They are moist, soft, fluffy and crispy all at once.
I recommend using a small curd cottage cheese for the pancakes and I even take it a step further by blending it in the food processor or with an immersion blender to get a smooth consistency. There is just a spoonful of sugar and very little flour. And I like them packed full of fresh corn so I use the kernels from three large ears of corn.
And here’s a tip for not spraying kernels all over your kitchen as you cut. Take out a large bowl and place a small bowl upside-down inside it (helps to steady the corn as you cut). Then hold the shucked ear lengthwise on top of the inverted small bowl and slice the kernels away using a sharp knife. They will fall into the large bowl instead of all over your counter or floor. This is the way I do it anytime I need fresh corn for a recipe…salads, soups, tacos…works every time.
We’re pretty serious about our corn here in New Jersey and these pancakes are a must in the peak corn season. If you have super sweet corn, you may want to dial back the sugar or even omit it all together. I’m leaving it in for now since we don’t have the best corn available in the spring. But come summer, I’ll probably skip it. I’m also thinking that these corn pancakes would make a pretty sweet vessel for a breakfast taco. I’ll think I’ll go get started on that so I can share the recipe with you next week. Until then, I hope you give these a try…maybe for a lazy weekend breakfast. No casserole dish required.
- 1 cup small curd cottage cheese
- 3 eggs
- 1 Tbsp sugar
- 1 1/2 tsp kosher salt
- ½ stick butter melted
- 1/3 cup all-purpose flour
- 3 ears corn kernels cut off
Combine the cottage cheese, eggs, sugar and salt in a large bowl or in the bowl of a food processor. Blend, using an immersion blender or in the food processor until smooth.
Whisk in the melted butter and flour until just blended. Do not over-mix.
Stir in corn kernels.
Heat a large non-stick pan or griddle over med/high-heat. Swirl a pat of butter in the pan until melted and scoop 1/4 cup of the pancake batter and drop into the heated pan, spreading slightly. Continue making pancakes, being careful not to overcrowd the pan. (You'll probably need to make these in 3-4 batches and you can hold the finished pancakes in a warm 200 degree oven.)
Cook the pancakes for about 3 minutes or until the surface of the pancake is bubbling. Flip and continue to cook an additional 3 minutes or until the pancakes are golden brown and set.