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Breakfast

Corn Pancakes

A batter of flour, corn meal, buttermilk, and eggs cooked on a griddle to make corn pancakes.

From the Wikibooks Cookbook · 13 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Corn Pancakes

8 ea. 4-inch pancakes
Time2 to 3 minutes per side

Ingredients

Directions

Prepare

  1. Heat a large non‑stick skillet or griddle over low heat while preparing ingredients.

  2. Mix flour, sugar, salt, baking powder, and baking soda in a medium bowl. Whisk corn meal into dry ingredients.

  3. Microwave buttermilk and milk in a 2‑cup Pyrex measuring cup until room temperature, 20 to 30 seconds. Whisk in egg, butter, and vanilla.

Make the batter

  1. Add wet ingredients to dry ingredients and whisk until just mixed.

  2. Return batter to measuring cup, stirring in a teaspoon or two of water if necessary, to make a thick, but pourable batter.

Cook the pancakes

  1. Increase heat to medium and generously brush skillet or griddle with oil.

  2. When oil starts to spider, but before it starts to smoke, pour in batter to make pancakes, about ¼ cup at a time. Work in batches if necessary to avoid overcrowding.

  3. Sprinkle 2 tablespoons corn over the uncooked side of each pancake as it cooks.

  4. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes. Cook until pancakes are golden brown on the remaining side.

  5. Repeat, brushing skillet or griddle with oil. Serve hot.

Nutrition, whole recipe (rough)

1041Calories
30 gProtein
41 gFat
138 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose bleached flour
Provides the main structure that holds the pancakes together as they cook.
Fine yellow corn meal
Adds corn flavor and a slightly grainy, tender texture to the batter.
Buttermilk
Adds moisture and tang, and its acidity reacts with the baking soda to help the pancakes rise.
Large egg
Adds structure and richness, helping bind the batter.
Baking powder
Releases gas in the batter to lift the pancakes as they cook.
Unsalted butter
Adds fat for richness and tender texture, and helps browning.

The step that matters

Heat the oil until it shimmers, not smoking. If the skillet is too cool, pancakes spread and cook pale and greasy; if it smokes, the oil and butter scorch and the outside browns before the centre sets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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