Sweet Corn Cakes

(from saymyname’s recipe box)

16 pancakes

Categories: Breakfast, Pancakes

Ingredients

  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup corn kernel (fresh is better but may substitute drained canned corn kernels)
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons butter, melted

Directions

  1. In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.

  2. Add in the corn kernels; toss to coat.

  3. In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.

  4. Add the buttermilk mixture to the dry ingredients; stir until just blended (don’t overmix).

  5. Heat a large nonstick skillet or griddle over medium heat.

  6. Brush a thin film of vegetable oil or spray with cooking spray.

  7. Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.

  8. 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.

  9. Serve warm with maple syrup or powdered sugar and berries.

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