Dutch Pancake with Caramelized Corn
A sweet and savory twist on traditional pancakes, featuring caramelized corn and a crispy Dutch-inspired crust.
Ingredients
- ●1 1/2 cups all-purpose flour
- ●2 large eggs
- ●1 cup milk
- ●2 tablespoons sugar
- ●4 tablespoons unsalted butter, melted
- ●1 cup corn
- ●1/4 teaspoon kosher salt
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, whisk together the flour, eggs, milk, sugar, and melted butter.
- 3
Heat a 12-inch non-stick skillet or oven-safe pancake pan over medium heat.
- 4
Pour 1/4 cup of the batter into the skillet and tilt to evenly coat the bottom.
- 5
Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
- 6
Loosen the pancake with a spatula and flip. Cook for an additional 1-2 minutes.
- 7
Repeat with the remaining batter.
- 8
In a separate pan, caramelize the corn over medium heat for 10-12 minutes.
- 9
Season with kosher salt to taste.
- 10
To assemble, place a pancake on a serving plate and top with caramelized corn.
- 11
Serve immediately and enjoy!