Description
Summer’s end sweet corn goes into a pancake!
Ingredients
- ¾ cups Whole Milk
- 2 cups Fresh Corn Kernels, Divided
- 2 whole Large Eggs
- 1 stick Unsalted Butter, Melted And Cooled
- 1 cup All-purpose Flour
- 4 teaspoons Baking Powder
- 1 Tablespoon Sugar
- 1 teaspoon Salt
- Oil For Greasing Griddle
Preparation
Pour milk and 1/2 cup of fresh corn kernels into a blender and blend on high until smooth. Strain through a fine mesh sieve into a large bowl, pressing on and then discarding solids. Whisk in eggs and butter. Add remaining corn and mix to combine.
Add flour, baking powder, sugar and salt. Gently stir until just combined.
Heat a griddle or large skillet over medium heat until hot then lightly grease griddle with oil. When oil is hot, pour 1/3 cup sized scoops of batter per pancake onto the griddle (don’t crowd the griddle—you’ll probably need to do this in batches). Cook until bubbles appear on the top surface, the edges are becoming cooked-through and undersides are golden-brown, about 4 minutes. Turn with a spatula and cook until undersides are golden-brown, about 2 minutes more. If pancakes brown too quickly reduce heat. Lightly oil griddle between batches if necessary.
Serve with maple syrup or ligonberry jam.
Makes about 12 pancakes.
Recipe adapted from epicurious.com.
