Sweet Corn Pancakes
I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.
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INGREDIENTS
Nutrition- 1 - 1 1⁄4cup milk
- 4tablespoons butter
- 1cup sweet corn
- 1tablespoon sugar
- 1 1⁄4cups all-purpose flour
- 2teaspoons baking powder
- 3⁄4teaspoon salt
- 2large eggs
- 2teaspoons canola oil
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DIRECTIONS
- 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.
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