Corn Pancakes

1. 1

   Cut enough kernels from cobs to measure 2 1/2 cups.

2. 2

   In a food processor pulse corn until coarsely chopped and slightly wet.

3. 3

   Melt butter and cool.

4. 4

   In a bowl whisk together butter, eggs, and milk.

5. 5

   Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper.

6. 6

   Whisk in egg mixture until combined.

7. 7

   In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking.

8. 8

   Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes.

9. 9

   Flip pancakes and cook until undersides are golden brown and pancakes are cooked through.

10. 10

    Add more oil to skillet as necessary between batches.

11. 11

    Pancakes may be made 1 day ahead and chilled, covered.

12. 12

    Reheat pancakes in middle of a 350F.

13. 13

    oven until hot, about 15 minutes.

No additional tips available.