2 Tbsp butter, plus additional for the pan or griddle
1 cup fresh corn kernels (cut from 1-2 ears of corn)
⅛ tsp salt
1 large egg
1 ¼ cups buttermilk
¼ tsp vanilla extract
1 Tbsp sugar
¾ cup all-purpose flour
¼ cup cornmeal (finely ground)
1 tsp baking powder
½ tsp baking soda
Instructions
Melt butter in a large skillet or on a griddle pan over medium heat. Add the corn and saute for 4-5 minutes, until it begins to brown ever-so-slightly. Season with salt and transfer to another bowl to cool slightly. Wipe out the skillet so you can use it to make the pancakes.
Lightly beat the egg in a large mixing bowl, then whisk in buttermilk, vanilla and sugar. In a smaller bowl, combine flour, cornmeal, baking powder, and baking soda. Stir dry ingredients into the egg and buttermilk mixture, mixing just until combined but still a little lumpy in appearance. Fold in the sweet corn.
Reheat your skillet or griddle pan over medium heat. Brush the pan with butter and ladle ¼ cup batter at a time, keeping pancakes spaced so they don’t run together. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown on the other side. If they seem to be cooking too quickly (dark on the outside, but still raw in the center), turn the heat down slightly for the next batch. Brush the pan with butter in between each patch and continue until all the batter is gone. If you aren’t serving and eating them right out of the pan, place the cooked pancakes on a baking rack on a sheet tray and hold them in the oven turned on to low (150-180°F) until you’re ready to serve them.
Serve warm with butter, fresh fruit and warm maple syrup.
