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Corn and Blueberry Pancakes

Pancakes at The Regency
Donald Bowers Photography 212-697-0578


  • 1/2 cup oat bran
  • 3/4 cup flour
  • 1 tablespoon baking soda
  • 1 tablespoon brown sugar
  • 1 cup yogurt
  • 1 tablespoon vanilla extract
  • 1/4 cup heavy cream
  • 1 tablespoon vegetable oil
  • 1/2 cup egg whites
  • 1 1/2 cup whole blueberries
  • 1/2 cup bi-color corn kernels


Baking Directions:

Start by mixing together all the dry ingredients.

Next, blend in the yogurt, vanilla, cream and half of the vegetable oil.

  Use a blender to beat the egg whites to medium peaks, then fold the beaten egg whites into the batter.

(Egg whites are said to “peak” when they are whipped into a foam, which lightens the eggs and gives them the ability to stand on their own.

The eggs then resemble the peaks on a mountain.

Medium peaks should not extend higher than half an inch.)

Use the remaining oil to lubricate a griddle.

(A frying pan can be used if a griddle is unavailable.)

When the griddle is hot, ladle small scoops of batter onto it, then spoon the corn kernels and blueberries into the poured batter.

(Thawed frozen corn can be substituted when fresh corn is not available.)

Cook about 1 minute on each side, then flip and cook for one additional minute.

Serve with warm maple syrup.

Makes 4 pancakes.