“When fresh corn is abundant during the summer months, it seems I am always gratefully decobbing and making these tasty pancakes. I chop half of the corn kernels because they are a great contrast to the whole corn kernels. Bacon and fried green tomatoes are delicious accompaniments.” — Kerry Dunnington, author of This Book Cooks
Reprinted with permissions from This Book Cooks, published in 2015 by Artichoke Publishers
- 2 eggs
- 3 Tablespoons 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 Cups fresh corn kernels, divided
- Butter, for serving
- Syrup, for serving
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.
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.
In a medium skillet, heat 1 tablespoon of oil over moderately high heat and spoon batter (about ¼ 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.