Summer's Sweet Corn Pancakes... Yum!
Author: My Dragonfly Cafe
Recipe type: Breakfast
Serves: 20 pancakes
- 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
- Combine dry ingredients in a medium-sized bowl.
- Mix together the egg with both milks in a separate bowl.
- Add the cooled butter into the wet mixture.
- Make a small well in the middle of the dry ingredients.
- Incorporate the wet ingredients into the dry ingredients.
- Slowly fold in the corn kernels.
- Preheat griddle to 350 degrees.
- Pour ¼ cup of the batter onto griddle sprayed with cooking spray, if needed.
- Turn when bubbles appear towards the middle of the pancake. It should be golden.
- 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/
3.5.3218