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Crispy Corn Pancakes

Serves: Makes about 16 (3-inch) pancakes


  • ⅔ cup all-purpose flour
  • ¾ teaspoon baking powder
  • 1 large egg
  • 2 ears corn, husked and kernels cut off (about 2 cups)
  • 1 cup chilled club soda
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup canola oil


Serve these pancakes as an hors d’oeuvre or a first course or as an accompaniment to pork. It’s important to use a nonstick pan and very hot oil for cooking them; canola oil can withstand high temperatures without burning. For best results, the pan should be cleaned between each batch of pancakes. When you prepare the batter, you add only half of the club soda at first to the flour and egg mixture, to create a thick batter that you make very smooth with a whisk before adding the remainder of the club soda. If you put it in all at once, the flour would form into little lumps and the batter would have to be strained.

Although the pancakes are best when made at the last moment, they can be made ahead and reheated in a hot oven or under the broiler.

Excerpted from JACQUES PEPIN POULET & LEGUMES: My Favorite Chicken & Vegetable Recipes © 2016 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt, Rux Martin Books. All rights reserved.

Combine the flour, baking powder, egg, corn kernels, and half of the club soda in a food processor and process for 10 seconds. Add the remaining club soda, the salt, and pepper and process for a few seconds, until well combined. Transfer to a bowl.

At cooking time, heat 2 tablespoons of the oil in a large nonstick skillet. When it is hot, spoon 3 tablespoons of batter per pancake into the skillet, making 4 pancakes. (To make the pancakes faster, use two skillets.) Use a splatter-guard if you have one and cook the pancakes over high heat for 3 minutes, then turn them and cook for 2 minutes on the other side, or until crispy at the edges and brown. Transfer the pancakes to a wire rack (the rack allows air to circulate under them, so they won’t become soggy). Wipe out the skillet and repeat with the remaining oil and batter in batches. Serve.

by Jacques Pépin, Poulets & Légumes

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