Fresh Corn Pancakes with Lime Drizzle

Fresh Corn Pancakes with Lime Drizzle

Combining whole wheat and all-purpose flour is a fun cooking hack that enhances the nutrition without changing the flavor and texture.










  • 6 Tbsp. whole-wheat pastry flour
  • 6 Tbsp. unbleached all-purpose flour
  • 1/4 tsp. salt
  • 1 large egg
  • 2/3 cup 1 percent milk
  • 4 tsp. unsalted butter, melted
  • 1/2 cup fresh corn kernels (1 medium ear)
  • 1 medium scallion, green part only, very thinly sliced
  • 1 egg white
  • 2 Tbsp. honey, preferably wildflower
  • 1-2 Tbsp. fresh lime juice
  • Cooking spray


  • In medium mixing bowl, combine flours and salt.
  • In small bowl, use fork to beat egg. Add milk and melted butter and stir to combine.

  • Add wet ingredients to dry ones, mixing until combined but small lumps remain. Stir in corn and scallion greens.

  • In small bowl, use hand or electric mixer to beat egg white until soft peaks form. Gently fold egg white into pancake batter.

  • Coat heavy skillet, preferably cast iron, generously with cooking spray and set pan over medium-high heat. When drops of water flicked into pan bounce, re-stir pancake batter. Using 1/4 cup measure, scoop down to bottom of bowl and dip out about 3 tablespoons batter. Pour batter onto skillet, making 3 1/2-inch pancake. Repeat, placing pancakes 3 inches apart. Cook until bubbles dot pancakes, edges look opaque and bottoms are nicely browned, about 3 minutes. Flip pancakes and brown lightly on second side. Transfer pancakes to platter and cover to keep warm.

  • For drizzle, in small bowl, whisk honey and 1 tablespoon lime juice together until combined. If syrup is too sweet, add more lime juice to taste.

  • Serve pancakes with honey-lime drizzle or Radish Cucumber Raita.


Nutrition (per serving):

198 calories, 6 g total fat (3 g saturated fat), 30 g carbohydrate, 7 g protein, 2 g dietary fiber, 197 mg sodium.