Make Sweet Corn Pancakes for Breakfast

Every season theres a different pancake to be had. In fall there are my famous pumpkin spice pancakes (were almost close!); during Christmas time, I always cook up my gingerbread pancakes; and in spring, I always make strawberry pancakes.

For summer, my go-to pancakes are a mix of all-purpose flour and corn flour. If you dont have corn flour, finely milled cornmeal will also work! I favor corn flour because its incredibly soft and makes these pancakes super light and fluffy. Of course, I always mix in corn kernels that have been cooked in a butter a bit. Its like summer comfort on a plate.

If you wanted to make these for dinner, I think topping them with a bit of salsa or guacamole would be great. For more breakfast fare (my favorite), warm maple syrup and butter are a must.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.