Sweet Corn Ricotta Pancakes with Basil Hot Honey

Ricotta has long lent Italian breakfast fare a tender, custardy lift, and these pancakes lean into that tradition. Fresh sweet corn folds into the batter while basil hot honey finishes each stack with sweet heat.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 16g protein
• 48g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 1 cup whole-milk ricotta
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 cup milk
• 2 tsp baking powder
• 2 Tbsp granulated sugar
• 1/2 tsp kosher salt
• 1 tsp lemon zest
• 1/4 cup chopped plus leaves for garnish fresh basil
• 1/4 cup hot honey
• 3 Tbsp butter
• 1 Tbsp olive oil
• 1/4 tsp black pepper

Instructions

1. 1In a blender or food processor pulse half the sweet corn kernels with the milk until mostly smooth but still a little textured; pour into a large mixing bowl.
2. 2Whisk the ricotta, eggs, sugar, lemon zest, and salt into the corn puree until creamy and fully combined.
3. 3In a separate bowl stir together the flour and baking powder. Fold the dry mixture into the wet ingredients just until no dry streaks remain; the batter will be thick. Gently fold in the remaining whole corn kernels and chopped basil.
4. 4Heat a large nonstick griddle or 12-inch skillet over medium heat. Add a mix of butter and olive oil and swirl to coat.
5. 5Scoop about 1/4-cup portions of batter onto the hot surface, spacing them apart. Cook until bubbles form across the surface and the edges look set and golden, 2 1/2–3 minutes.
6. 6Flip carefully and cook the second side until deep golden and cooked through, another 2 minutes. Transfer finished pancakes to a warm plate and repeat with remaining batter, adding more butter as needed.
7. 7Warm the hot honey in a small saucepan or microwave-safe cup for 15–20 seconds so it becomes pourable; stir in a few torn basil leaves and a grind of black pepper.
8. 8Stack three pancakes per plate, drizzle generously with the basil hot honey, scatter extra basil leaves, and serve immediately while the pancakes are fluffy and the honey is glossy.