Fresh Corn Griddle Cakes

1/2 cup flour
1/2 cup yellow cornmeal
1 tsp sugar
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp Cayenne pepper
1 cup plus 1/4 cup fresh corn kernels, divided (about 3 ears)
2/3 cup buttermilk
3 Tbsp butter, melted
1 large egg

In a bowl, combine flour, cornmeal, sugar, baking soda, salt, and Cayenne.

In a blender or using an immersion blender, pulse 1 cup corn kernels, buttermilk, butter, and egg. Process until coarsely puréed. Add corn mixture to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn kernels.

Pour about 2 Tbsp batter per pancake onto a hot non-stick griddle or non-stick skillet; spread gently with a spatula. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned.

Makes 12 servings

Allergy Warning: Contains MilkContains EggsContains Wheat

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