Savory Sweet-Corn Ricotta Pancakes with Soft Eggs & Hot Honey

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/4 cups fresh sweet corn kernels
• 1 cup whole-milk ricotta
• 6 large eggs
• 3/4 cup all-purpose flour
• 1/2 cup whole milk
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 scallions
• 2 Tbsp fresh basil
• 2 Tbsp unsalted butter
• 3 Tbsp hot honey
• 1 Tbsp extra-virgin olive oil

Instructions

1. 1In a large bowl whisk the flour, baking powder, salt, and pepper. In a second bowl combine the ricotta, milk, and two of the eggs until mostly smooth.
2. 2Pour the wet mixture into the dry ingredients and stir just until no dry flour remains; a few lumps are fine. Fold in the sweet corn kernels, thinly sliced scallions, and chopped basil.
3. 3Heat a large nonstick griddle or 12-inch skillet over medium heat and brush with a little butter. Scoop about 1/3-cup portions of batter onto the hot surface, spacing them apart.
4. 4Cook until bubbles appear on the surface and the undersides are deep golden, about 3 minutes. Flip carefully and cook until the centers feel set and the second side is golden, another 2 to 3 minutes. Transfer finished pancakes to a warm plate and repeat with remaining batter.
5. 5In the same skillet wipe out crumbs, add a thin film of olive oil, and crack the remaining four eggs. Season lightly and cook over medium-low until the whites are set but yolks stay runny, about 3 to 4 minutes for sunny-side up.
6. 6Stack two savory corn-ricotta pancakes on each plate. Top each stack with a soft egg.
7. 7Warm the hot honey for 10 seconds if needed so it drizzles easily, then zigzag it over the eggs and pancakes.
8. 8Scatter any leftover scallion greens or basil on top and serve immediately while the pancakes are crisp-edged and the yolks are still molten.