Sweet Corn Cakes

A delicious breakfast pancake the way my Granny used to make them.

• Ready In: 45 mins
• Yields: 16 pancakes

Ingredients

• 1⁄2 cup yellow cornmeal
• 1⁄2 cup all-purpose flour
• 2  tablespoons sugar
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup corn kernel (fresh is better but may substitute drained canned corn kernels)
• 1  cup buttermilk
• 2  large eggs
• 2  tablespoons butter, melted

Directions

1. In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
2. Add in the corn kernels; toss to coat.
3. In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
4. Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
5. Heat a large nonstick skillet or griddle over medium heat.
6. Brush a thin film of vegetable oil or spray with cooking spray.
7. Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
8. Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
9. Serve warm with maple syrup or powdered sugar and berries.