Prep 5 mins
Cook 3 mins
I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.
- 1 -1 1⁄4 cup milk
- 4 tablespoons butter
- 1 cup sweet corn
- 1 tablespoon sugar
- 1 1⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 2 large eggs
- 2 teaspoons canola oil
- combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
- Sift dry ingredients onto waxed paper.
- In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
- Add remaining milk if the batter is thicker than cake batter.
- Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
- When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
- Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
- Flip the cakes and cook for about 30 seconds on the other side.
These were so good! I had them for dinner tonite all on their own (well-with a drop of maple syrup) and thoroughly enjoyed them. I melted the butter with the milk & corn in the microwave in the bowl I wanted to mix the batter in. I then mixed in the blended dry ingredients and then the beaten eggs. The batter was perfect and so were the pancakes. Made for Top Favorites of 2009 Cookbook Tag-Feb'10.
These were just wonderful. I used cream corn from a can, so I didn't need to use the extra 1/4 c. of milk. and used 1/8 c sugar. Even my picky little eater ate 3 of these. Thanks for the recipe, will be sharing with others.
these are now my new afternoon brunch snack :)