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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ready your griddle. These pancakes capture the golden sweetness of corn cut from the cob. Drizzle warm maple syrup on them for breakfast or serve them as a side dish with salsa and sour cream. Ingredients:
1 cup all-purpose flour |
4 teaspoons baking powder |
1 tablespoon sugar |
3 to 4 ears corn |
3/4 cup whole milk |
2 large eggs |
2 tablespoons vegetable oil |
1 stick unsalted butter, melted and cooled |
accompaniment: pure maple syrup, or salsa and sour cream |
Directions:
1. Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
2. Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
3. Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
4. Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
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