How to Make Mexican Corn Hotcakes

Ingredients

• 1 cup Corn Kernels (fresh or frozen, thawed)
• 1 cup Buttermilk (room temperature)
• 2 Eggs (large, at room temperature)
• 1 cup All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.25 tsp Salt (pinch)
• 1 tsp Vanilla Extract (pure)
• 2 tbsp Pilonio Raw Sugar (caramel‑flavored raw sugar; can substitute with dark brown sugar)
• 2 tbsp Unsalted Butter (for browning, plus extra for cooking pancakes)
• 0.25 cup Pomegranate Seeds (fresh, seeded)
• 0.5 cup Ricotta Cheese (full‑fat, room temperature)
• 1 tsp Lemon Zest (zest of one lemon)
• 0.25 cup Mexican Goat Milk Caramel (Keta) (store‑bought or homemade)

Instructions

1. Brown the Butter

   Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan, until the butter foams, turns golden, and you smell a nutty aroma (about 3‑4 minutes). Remove from heat and set aside.

   Time: PT5M

   Temperature: medium

2. Blend the Pancake Batter

   Add corn kernels, buttermilk, eggs, flour, baking powder, baking soda, salt, vanilla, pilonio sugar, and the browned butter into the blender. Blend on low until smooth and the corn is fully pureed (about 30 seconds). Scrape down sides as needed.

   Time: PT5M

3. Preheat the Skillet

   Place the skillet over medium heat and lightly coat with a thin layer of the remaining butter or oil. The surface is ready when a few drops of water sizzle and evaporate immediately.

   Time: PT2M

   Temperature: medium

4. Cook the Pancakes

   Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 1½ minutes), then flip and cook another 1½ minutes until golden. Repeat for 6‑8 pancakes.

   Time: PT20M

   Temperature: medium

5. Prepare Ricotta Lemon Topping

   In a small bowl, combine ricotta, lemon zest, and 1 tbsp pilonio sugar. Stir until smooth and slightly creamy.

   Time: PT5M

6. Plate and Garnish

   Stack the pancakes on a serving plate, drizzle with Mexican goat‑milk caramel, dollop the ricotta‑lemon mixture, and scatter pomegranate seeds over the top. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g