Equipment
Ingredients
Batter
- 700 g corn kernels
- 240 ml whole milk
- 160 g cornmeal
- 160 g all-purpose flour
- 2½ g baking powder
- 5 g kosher salt
- 2 g black pepper
- 4 large eggs
- 4 egg yolks
- 120 g unsalted butter, melted
- 30 g fresh chives, chopped
Cooking and Garnish
- 64 g clarified butter
- 168 g smoked corn relish
- 90 ml crème fraîche
- 45 g fresh basil, snipped fine
Nutrition (per serving)
Method
Pulse the corn kernels and milk in a food processor for 30 seconds until the mixture is chunky but creamy.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper. Stir in the corn and milk mixture until combined.
In a separate container, whisk the eggs, egg yolks, and melted butter. Pour the egg mixture into the cornmeal base and stir thoroughly.
Gently fold the chopped chives into the batter using a spatula.
Heat 15g of clarified butter in a non-stick skillet over medium heat (175°C/350°F). Ladle 60ml of batter into the pan and cook until golden brown on both sides. Repeat with remaining batter and butter.
Place three pancakes on each plate. Garnish each serving with 21g smoked corn relish, 11ml crème fraîche, and snipped basil.
Chef's Notes
- For the best texture, don't over-process the corn; a slightly chunky consistency adds character to the cakes.
- Ensure your skillet is adequately heated before adding batter to achieve a beautiful golden-brown crust without the cakes becoming greasy.
- The clarified butter is key for a high smoke point, preventing the butter from burning and imparting a nutty flavor.
- Taste and adjust the salt and pepper in the batter before cooking, as corn can vary in sweetness.
- The smoky corn relish and fresh basil are crucial for balancing the richness of the cake; don't skip these garnishes!
Storage
Refrigerator: 3 days — Store pancakes and toppings in separate containers.
Freezer: 1 month — Freeze pancakes in a single layer before bagging.
Reheating: Reheat in a dry skillet over medium heat until crisp.
