Sweet Corn Pancakes

1. 1

   combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.

2. 2

   Sift dry ingredients onto waxed paper.

3. 3

   In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.

4. 4

   Add remaining milk if the batter is thicker than cake batter.

5. 5

   Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.

6. 6

   When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.

7. 7

   Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.

8. 8

   Flip the cakes and cook for about 30 seconds on the other side.

* Per serving · 4 servings · Values may vary.

No additional tips available.