These are my favorite pancakes in the whole world. Decadent, buttery and bursting with the flavor of corn, they are perfect for the summer as a breakfast, or a side dish. You can serve them with maple syrup, sour cream and salsa, topped with more butter, or just plain (which is how I like them). They are definitely a treat, and I do want to find a healthier version of corn pancakes or fritters that I can eat more often, but every once in a while, you need some decadence in your life. These do use quite a few dishes, but they are quite easy to make, and other than the corn, which you’ll want to pick up fresh, the remaining ingredients are probably already in your pantry and refrigerator.
Fresh Corn Pancakes
Serves 4 (Makes about 12 pancakes)
1 cup all-purpose flour
4 tsp baking powder
1 Tbsp sugar
3-4 ears of corn (enough to measure 2 cups of kernels)
3/4 cup whole milk
2 large eggs
2 Tbsp vegetable oil
1 stick unsalted butter, melted and cooled
1. Add the flour, baking powder and sugar to a large bowl and whisk together.
2. Cut off kernels from corn, until you have 2 cups. Scrape the pulp from the corn cobs with the back of your knife, and add it to your blender. Add the milk and 1/2 cup of the corn kernels to the blender with the pulp, and blend until smooth. Strain the corn/milk mixture through a fine mesh strainer or cheesecloth into a separate medium bowl. Add the eggs, vegetable oil, and cooled butter to the corn/milk mixture and whisk together.
3. Add the corn/milk mixture to the bowl with the flour and add the remaining corn kernels as well. Whisk together, just until combined.
4. Heat a large heavy pan, nonstick skillet, or griddle over medium-heat until hot. Grease with oil, and cook pancakes in batches, using 1/3-cup batter per pancake. Cook about 2 minutes on first side (until bubbles appear on the surface, and the bottom is golden-brown). Flip and cook another minute on the other side. Grease between batches if needed. Serve with desired accompaniments.
Source: Gourmet Magazine, July 2009