Fresh corn pancakes


Fresh corn pancakes with sour crème and butterhead lettuce salad.

Fresh corn pancakes – or rather a combination of pancakes and fritters – perfectly capture the golden sweetness of fresh corn. A simple, delicious and satisfying vegetarian dish that gives you the perfect summer feeling.

Savory corn pancakes meet fresh herby sour crème accompanied by a bright green butterhead lettuce salad.

Replace the plain flour with corn flour and it will be even more corny. You should definitely save some kernels to add to the batter at the very end – this will add a nice crunchy texture.

Fresh corn has this amazing natural sweetness so it’s always an option to omit salt and pepper and make it a breakfast feast! Corn pancakes drizzled with maple syrup…

Nothing more to say!

Fresh corn pancakes

Serving Size: about 15 pancakes


  1. 4 ears of fresh corn (500g kernels)
  2. 400 ml whole milk
  3. 100 g plain flour or corn flour (not cornmeal or corn starch)
  4. 3 free range eggs
  5. 3 tsp baking powder
  6. Pepper and salt to taste
  7. 2 tbsp olive oil
  8. Clarified butter or vegetable oil for frying
  9. Sour crème
  10. 400 g sour crème (200g Schmand and 200g Saure Sahne in Germany)
  11. 1 tbsp olive oil
  12. 1 tbsp lemon juice
  13. 2 tbsp parsley, chopped
  14. 2 tbsp chives, chopped
  15. 2 tbsp spring onion, only the greens, chopped
  16. 1/2 tsp salt
  17. Black pepper
  18. Salad
  19. 1 Butterhead lettuce
  20. 200 g whipping cream
  21. 2 tbsp chives, chopped
  22. 4 tbsp sugar
  23. 3/4 tsp salt
  24. Juice from 3/4 lemon
  25. Few dashes black pepper to taste


For the pancakes

Cut the corn kernels from the cobs, using a sharp knife. This should amount to about 500g kernels.

Finely puree 400 g corn kernels together with the olive oil, 2 tsp of salt, and the milk (I do this in a standup mixer). Add the eggs, baking powder and flour (you can substitute the flour with corn flour). Blitz until incorporated. Add salt and pepper to taste and the rest of the kernels and mix.

Heat some clarified butter or vegetable oil and fry small fritters until golden-brown.

For the sour crème

Whisk the sour crème with olive oil, lemon juice, salt and pepper until light and airy. Fold in the herbs and season to taste.

For the salad

Pick the leaves from the lettuce and tear in the middle to an edible size, wash and dry.

Combine sugar, lemon juice, whipping cream and salt in a jam jar. Shake it (with the screw cap on ; )) until the sugar is dissolved. Place the lettuce in a big bowl and pour the dressing over it. Sprinkle with the chives (leave some for decoration) and a few dashes of black pepper. Combine, sprinkle with the rest of the chives and serve.




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