Summer Corn Pancakes
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 eggs
  • 3 tablespoon neutral oil, divided
  • 1 cup milk
  • 1/2 cup yellow corn flour
  • 1/2 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cup fresh corn kernels, divided
  • butter, for serving
  • syrup, for serving
Directions
  1. In a large bowl, whisk eggs and 2 tablespoons of oil then add milk and whisk until blended. Add corn flour, all-purpose flour, baking powder, and salt. Mix together until everything is incorporated.
  2. Roughly chop 1 cup of the corn. Add the 1 cup of chopped corn kernels and 1 cup of whole corn kernels to the flour mixture and combine until well blended.
  3. In a medium skillet, heat 1 tablespoon of oil over moderately high heat and spoon batter (about ΒΌ cup per pancake). Lower heat slightly and cook for about 2 minutes on each side. Serve immediately and pass the butter and syrup to your guests.