Baking (Bread)•comfort
Corn Waffles and Pancakes
If you love the flavor of corn, these waffles (or pancakes) are such a treat. The heirloom corn flour and sweet canned corn combine to pack a tasty punch, yet the texture of the waffles is still classic with a perfect chewy inside and crispy edges.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 160 g corn flour (scant 1 1/4 cup)
- 260 g all purpose flour (2 cups)
- 0-2 tbsp sugar (0-24 grams) *See Notes
- 2 tsp baking powder (10 grams)
- 1/2 tsp salt (3 grams) ** See Notes
- 2 15.25-ounce cans of sweet corn including the liquid, immersion blended or food processed
- 6 tbsp unsalted butter, melted (85 grams)
- 2 eggs
- 2 tsp vanilla extract (8 grams)
- option to add water or milk if making pancakes to thin the batter
Instructions
- 1
Prep your ingredients by melting the butter, milling the corn flour, and immersion blending the corn and its liquid. Do not strain.
- 2
In a large bowl, whisk the dry ingredients together. Add the rest of the ingredients and mix until combined.
- 3
Scoop the batter onto your greased waffle iron or skillet for pancakes. Cook until golden and crispy.
- 4
Serve immediately or put on a cooling rack to prevent condensation from making the waffles soggy. Freeze leftovers and toast to reheat.