Sweet Corn Pancakes with Mt. Tam Cheese Recipe

Name: Sweet Corn Pancakes with Mt. Tam Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large ears of corn, shucked; 1 large egg, lightly beaten; 1 1/4 cups water; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons salt; 1 teaspoon baking powder; 1/2 cup finely chopped scallions; 1/4 cup canola oil, plus more as needed; 2 ounces triple-cream cheese, such as Cowgirl Creamerys Mt. Tamor St. Andre, cut into 1/2-inch pieces; Freshly ground black pepper

Servings: persons

1
In a large saucepan of salted boiling water, cook the corn until crisp-tender, 3 to 5 minutes.
2
Transfer to a plate and let cool completely, then cut the kernels off the cobs.
3
In a large bowl, beat the egg with the water.
4
Sift the flour, salt and baking powder over the egg and whisk until a batter forms.
5
Stir in the corn kernels and scallions.
6
In a large nonstick skillet, heat the 1/4 cup of canola oil until shimmering.
7
Spoon a scant 1/4 cup of the batter into the skillet for each pancake and cook over moderate heat until browned on the bottom, 1 to 2 minutes.
8
Flip the cakes and top each with a piece of cheese.
9
Cook until the cheese just starts to melt and the corn cakes are cooked through, about 2 minutes longer.
10
Transfer the corn cakes to a serving platter and season with black pepper.
11
Repeat with the remaining batter.
12
Serve warm.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large ears of corn, shucked, 1 large egg, lightly beaten, 1 1/4 cups water, 1 1/2 cups all-purpose flour, and more.

Yes, Sweet Corn Pancakes with Mt. Tam Cheese falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Corn Pancakes with Mt. Tam Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions