Corn goes sweet instead of savory in this breakfast treat that’s perfect to whip up on leisurely winter mornings.
1 ripe banana
3/4 cup reduced-fat milk
1 large egg
2 tbsp honey
1 3/4 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp salt
2 1/2 cups frozen corn, thawed
1 1/2 cups flour
2 tbsp melted butter
In a blender, blend the banana, milk, egg, honey, baking powder, vanilla extract, salt, and 1 cup corn until smooth. Transfer batter to a medium bowl and stir in the flour and remaining 1½ cups corn until just combined (do not overmix).
Brush a 12-inch nonstick skillet with some of the melted butter and heat on medium. Add the batter, ¼ cup at a time, to form pancakes and cook 2 min., until bubbles form and edges begin to set. Flip and cook another 1–2 min., until bottoms are golden brown. Transfer to a plate and tent with foil.
Repeat with remaining melted butter and batter.
Serve with maple syrup or a dollop of vanilla Greek yogurt and a drizzle of honey.