Summer Corn Pancakes

4 from 1 ratings

“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

Servings

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

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.