Fresh corn, fresh thyme and a little maple syrup team up to make this fresh corn johnnycakes recipe something special for breakfast, lunch or dinner!
- Kernels cut from 3 ears of corn
- 1/2 cup buttermilk
- 2 tablespoons butter, room temperature
- 2 tablespoons fresh thyme, plus a little more for garnish
- 3/4 cups flour
- 1/2 cup fine ground cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- Fresh ground pepper
- Maple syrup for topping
- Using a blender or a food processor, puree 1 1/2 cups of the corn kernels, the butter and the buttermilk.
- Pour the mixture into a bowl and stir in the thyme and 1 more cup of the corn kernels (you should have about 1/2 cup of the corn kernels left over for the garnish, give or take).
- Mix the flour, cornmeal, baking soda and baking powder together. Add the pureed mixture to the flour mixture and stir until just combined.
- Heat an electric griddle to medium high, or put a large skillet over medium high heat with a little butter in it. I like to use a griddle because it make the cakes easier to flip!
- Ladle about 1/4 cup of batter onto the griddle for each cake. It’s a thick batter, so you can quickly mush it down a little into a pancake shape.
- Cook the cakes for about 2 minutes, carefully flip them and cook them for 2 minutes more.
- Arrange them in a stack and top them with a modest amount of maple syrup, a scattering of corn kernels, a little fresh thyme and a grinding of fresh pepper. Serve ’em while they are hot!