Hearty Corn Flapjacks Delight (Printable)

Golden flapjacks with cornmeal and fresh corn kernels offer a delightful texture and flavor.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 1/4 cups buttermilk
09 - 1/2 cup whole milk
10 - 1/4 cup unsalted butter, melted and cooled
11 - 1 cup fresh or thawed frozen corn kernels

→ For Cooking

12 - Butter or oil for greasing the pan

# Step-by-Step:

01 - Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
02 - Beat eggs in a separate bowl, then add buttermilk, whole milk, and melted butter; whisk until blended.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Carefully fold fresh or thawed corn kernels into the batter, then let rest for 5 minutes.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per flapjack onto the skillet. Cook until bubbles form and edges set, about 2 to 3 minutes, then flip and cook another 2 minutes until golden.
07 - Repeat with remaining batter, re-greasing skillet as needed to prevent sticking.
08 - Serve warm with butter, maple syrup, or preferred toppings.

# Expert Advice:

01 -
  • They taste nothing like ordinary pancakes—that corn brings a gentle sweetness and satisfying texture you won't forget.
  • Once you nail the technique, you're golden every single time, and the whole thing takes barely half an hour start to finish.
  • Fresh corn kernels pop in your mouth while you eat, making each bite feel like something special happened on your griddle.
02 -
  • Don't overmix the batter—I learned this the hard way when I aggressively stirred trying to eliminate lumps, and those pancakes came out like rubber.
  • Let your melted butter cool before mixing or you'll end up with scrambled egg bits, which changes the whole texture.
  • Medium heat is truly the sweet spot; crank it to high and the outside burns before the inside cooks through, but too low and you get dense, pale, sad pancakes.
03 -
  • If your batter sits too long before cooking, the cornmeal absorbs more liquid and the pancakes get dense—work through them within 15 minutes of mixing.
  • Freeze cooked flapjacks on a sheet pan before bagging them, or they'll stick together into one impossible clump.
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