Summer's Sweet Corn Pancakes... Yum!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 20 pancakes
Ingredients
  • 1¼ c. all purpose flour ( If using White Lily, add 2½ tablespoons of additional flour.)
  • ¼ c. sugar
  • 2. t. baking powder
  • ½ t. baking soda
  • ½ t. Kosher salt
  • 1 large egg, lightly beaten
  • 1¼ c. low fat buttermilk
  • ¼ c. whole milk
  • ¼ c. butter, melted and cooled
  • 2 ears of corn, cooked, kernels removed
Instructions
  1. Combine dry ingredients in a medium-sized bowl.
  2. Mix together the egg with both milks in a separate bowl.
  3. Add the cooled butter into the wet mixture.
  4. Make a small well in the middle of the dry ingredients.
  5. Incorporate the wet ingredients into the dry ingredients.
  6. Slowly fold in the corn kernels.
  7. Preheat griddle to 350 degrees.
  8. Pour ¼ cup of the batter onto griddle sprayed with cooking spray, if needed.
  9. Turn when bubbles appear towards the middle of the pancake. It should be golden.
  10. Serve with butter, if desired, and maple syrup, or your favorite seasonal fruit syrup.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/summers-sweet-corn-pancakes/