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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From a community cookbook Ingredients:
1/4 cup coarse yellow cornmeal |
1 cup water |
3 tablespoons unsalted butter |
3/4 cup flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
2 eggs, lightly beaten |
1/2 cup milk |
1/4 cup sour cream |
2 tablespoons maple syrup |
1/2 cup fresh corn kernels |
Directions:
1. Combine the cornmeal and water in a small saucepan and cook, stirring over medium heat, until thick and porridge-like, about 3 minutes.
2. Then add in the butter and stir until smooth.
3. Set mixture aside to cool slightly.
4. In a bowl, combine the flour, salt, baking powder, and baking soda; mix well.
5. Stir the eggs, milk, sour cream, and maple syrup into the cooled cornmeal mixture; then gently fold in the flour mixture and the corn; stir thoroughly.
6. Lightly grease a griddle and place it over medium heat; drop the batter by tablespoons onto the hot griddle and cook until the edges of the pancakes are dry, the tops are bubbling, and the undersides are golden, 1 minutes; turn and cook 1 minute on the other side.
7. Serve immediately.
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