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In this adaptation of a recipe by Marion Cunningham, fresh corn is folded into a light cornmeal and buttermilk batter. Served alongside peppered bacon, it satisfies both my sweet and savory breakfast cravings. For more ways with fresh corn, see my article Sweet Summer Corn Off the Cob.Makes about 16 four-inch pancakes.
ingredients
Kernels from 1 ear corn (to yield 1 cup)
2 cups buttermilk
2 large eggs
6 Tbs. unsalted butter, melted; more for serving
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tsp. sugar
1/2 tsp. baking soda, sifted to remove lumps
1 tsp. kosher salt
Maple syrup for serving
how to make
Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 min. Drain and set aside.
In a small bowl, whisk together the buttermilk, eggs, and butter. In a larger bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt to thoroughly blend. Add the wet ingredients to the dry and stir until just combined -- there will still be lumps. Gently fold in the corn kernels.
Lightly oil a griddle or cast-iron skillet and heat until it's medium hot; a few droplets of water will dance on the surface for a few seconds before disappearing. For each pancake, pour about 1/4 cup of batter onto the griddle and spread into a circle. When a few bubbles break on the top and the bottom is lightly golden, gently flip each pancake and cook until golden on the bottom, about 1 to 3 min. per side. Cook the remaining batter in batches, as necessary. Serve right away with butter and maple syrup.
From Fine Cooking 52, pp. 39-43
