Categories: Breakfast, Pancakes

Ingredients

• 1/4 cup coarse yellow cornmeal
• 1 cup water
• 3 tablespoons unsalted butter
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup sour cream
• 2 tablespoons maple syrup
• 1/2 cup fresh corn kernels

Directions

1. Combine the cornmeal and water in a small saucepan and cook, stirring over medium heat, until thick and porridge-like, about 3 minutes.

2. Then add in the butter and stir until smooth.

3. Set mixture aside to cool slightly.

4. In a bowl, combine the flour, salt, baking powder, and baking soda; mix well.

5. Stir the eggs, milk, sour cream, and maple syrup into the cooled cornmeal mixture; then gently fold in the flour mixture and the corn; stir thoroughly.

6. Lightly grease a griddle and place it over medium heat; drop the batter by tablespoons onto the hot griddle and cook until the edges of the pancakes are dry, the tops are bubbling, and the undersides are golden, 1 minutes; turn and cook 1 minute on the other side.

7. Serve immediately.

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