Corn & Blueberry Pancakes

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Recipe: Corn & Blueberry Pancakes
Wine Pairing: Kendall-Jackson Vintner's Reserve Riesling

Kendall-Jackson recommends a few ways to spice up your corn on the cob this summer. Forget just grilling or boiling, why not:

  • Try cutting it off the cob, puree in the blender and then add to polenta for an intense corn flavor
  • Mix kernels into vanilla ice cream for an interesting twist
  • Grill, but add a few lemon verbena leaves inside the husk
  • Save the cobs (after the kernels have been cut off) and simmer in water for 20 minutes for an awesome corn stock - use as a base for soups or even risotto
  • Add to pancake or muffin batters

Try their recipe for Corn & Blueberry Pancakes - a great summer pairing with a glass of Riesling and perfect for a relaxing, late Sunday morning brunch! The slight corn flavor in the pancakes compliments the crisp and nearly dry Vintner's Reserve Riesling.


  • ¾ cup all-purpose flour
  • ½ cup semolina flour
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbsp. sugar
  • 1 tsp. kosher salt
  • 1 ear fresh corn
  • 1 cup milk
  • 3 eggs
  • 2 Tbsp. browned butter
  • 6 oz. fresh blueberries


  1. In a medium size bowl, sift flours, baking powder, baking soda, sugar and salt. Set aside.
  2. Carefully, cut the kernels off of the ear of corn. Place the kernels in a blender and puree until smooth. Add the milk and eggs to the blender and mix at medium speed. Slowly add warm browned butter and mix until fully incorporated. Pour mixture in a medium size bowl.
  3. Add reserved dry ingredients to liquid mixture in two stages and mix well. Gently stir in blueberries. (Optional: ½ cup fresh whole corn kernels can also be stirred in at this point for added texture and corn flavor).
  4. Pour ¼ cup batter on a non-stick skillet greased with butter or cooking spray. Cook for 3 minutes or until golden brown, flip and cook for another 3 minutes or until done.

Serves 4


For more food and wine pairing recipes, visit the Kendall-Jackson Blog!

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