Savory Sweet-Corn Ricotta Pancakes with Soft Eggs & Basil

Savory corn pancakes skip the syrup for a garden-fresh brunch plate. Whole-milk ricotta and sweet kernels make a thick, tender batter finished with soft eggs and fragrant basil.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 445 cal
• 22g protein
• 38g carbs
• 24g fat
• 4g fiber

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Ingredients

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

Instructions

1. 1Separate two of the eggs, placing the yolks in a large mixing bowl and the whites in a clean medium bowl. Keep the remaining four eggs whole for frying later. Thinly slice the scallions and chop the basil. Dice the heirloom tomato and set aside for serving.
2. 2Add the ricotta, milk, and the two yolks to the large bowl. Whisk until mostly smooth. Stir in the flour, baking powder, salt, and pepper just until no dry streaks remain; a few lumps are fine.
3. 3Fold in the corn kernels, sliced scallions, and chopped basil. The batter will be thick.
4. 4Whip the two egg whites with a whisk or hand mixer until soft peaks form, about 1 to 2 minutes. Gently fold the whites into the corn batter in two additions to keep the mixture light.
5. 5Heat a large nonstick griddle or 12-inch skillet over medium heat. Melt a little butter and swirl to coat. Scoop quarter-cup portions of batter onto the hot surface, spacing them apart.
6. 6Cook until bubbles appear on the surface and the edges look set and golden, 2 to 3 minutes. Flip carefully and cook the second side until golden and cooked through, 1 to 2 minutes more. Transfer finished pancakes to a warm plate and repeat with remaining batter, adding butter as needed.
7. 7In the same skillet, add a little olive oil if the pan looks dry. Crack the four remaining eggs and cook over medium heat until whites are set and edges are lacy-crisp, about 3 minutes for sunny-side-up yolks. Season lightly with salt and pepper.
8. 8Stack pancakes on plates, top each serving with a fried egg, diced tomato, extra basil, and a drizzle of hot honey. Serve at once while the pancakes are still steamy.