Serves4 (Makes about 12 pancakes)
- Active time:25 min
- Start to finish:25 min
July 2009
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. View more of our favorite recipes from this issue.
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1
cup
all-purpose flour
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4
teaspoons
baking powder
-
1
tablespoon
sugar
-
3 to 4
ears corn
-
3/4
cup
whole milk
-
2
large eggs
-
2
tablespoons
vegetable oil
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1
stick unsalted butter, melted and cooled
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Whisk together flour, baking powder, sugar, and 1 tsp salt in a medium bowl.
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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.
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Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
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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.
