Guest guest Posted June 25, 2008 Report Share Posted June 25, 2008 These are so good I have to enjoy them for dinner now and then. Darlene (Dar) Fresh Corn Pancakes with Maple Syrup kernels from 1 ear corn, to yield 1 cup 2 cups buttermilk 2 large eggs 6 tablespoons unsalted butter, melted; more for serving 1 cup all-purpose flour 1/2 cup yellow cornmeal 2 teaspoons sugar 1/2 teaspoon baking soda, sifted to remove lumps 1 teaspoon kosher salt maple syrup for serving Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 minute. Drain and set aside. In a small bowl, whisk together the buttermilk, eggs, and butter. In a larger bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt to thoroughly blend. Add the wet ingredients to the dry and stir until just combined, there will still be lumps. Gently fold in the corn kernels. Lightly oil a griddle or cast-iron skillet and heat until it's medium hot; a few droplets of water will dance on the surface for a few seconds before disappearing. For each pancake, pour about 1/4 cup of batter onto the griddle and spread into a circle. When a few bubbles break on the top and the bottom is lightly golden, gently flip each pancake and cook until golden on the bottom, about 1 to 3 minutes per side. Cook the remaining batter in batches, as necessary. Serve right away with butter and maple syrup. Yields about 16 four-inch pancakes. Quote Link to comment Share on other sites More sharing options...
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