Sweet Corn Cakes

READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
  • Add in the corn kernels; toss to coat.
  • In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
  • Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
  • Heat a large nonstick skillet or griddle over medium heat.
  • Brush a thin film of vegetable oil or spray with cooking spray.
  • Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
  • 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.
  • Serve warm with maple syrup or powdered sugar and berries.
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