These savory pancakes blend fresh corn kernels and cream into the batter for big corn flavor in every bite, while sharp cheddar and Pete & Gerry's Organic Pasture-Raised Eggs create a rich, tender texture. Finished with a drizzle of Mike's Hot Honey, they're the perfect balance of sweet, savory, and a little bit spicy.

Instructions

1. Cut the kernels from all 5 ears of corn.
2. Measure out about 1½ cups of kernels and add them to a blender with the heavy cream, Pete & Gerry's Eggs, Mike’s Hot Honey, and melted butter. (Reserve the remaining corn kernels for the next steps.)
3. Blend until mostly smooth. A little texture is good.
4. In a large bowl, whisk together flour, baking powder, salt, pepper, and garlic powder.
5. Pour the wet ingredients into the dry ingredients and stir just until combined.
6. Fold in the shredded cheddar and half the reserved corn kernels.
7. Let the batter rest for 5 minutes.
8. Heat a lightly oiled griddle or nonstick skillet over medium heat.
9. Scoop about ¼ cup batter per pancake onto the hot surface and sprinkle each with remaining corn kernels (dividing the kernels between all pancakes).
10. Cook until bubbles begin to appear around the edges and middle and the bottoms are golden brown, about 3-4 minutes.
11. Flip and cook another 2-3 minutes until cooked through.
12. Transfer to a serving platter and repeat with remaining batter.
13. Serve warm with a generous drizzle of Mike's Hot Honey, softened butter, and a sprinkle of chives and cilantro

Notes

This recipe can also be made with regular honey. We love Mike’s for that extra chili kick!