Sweet Corn Pancakes

1. 1

   Pour milk and 1/2 cup of fresh corn kernels into a blender and blend on high until smooth. Strain through a fine mesh sieve into a large bowl, pressing on and then discarding solids. Whisk in eggs and butter. Add remaining corn and mix to combine.

2. 2

   Add flour, baking powder, sugar and salt. Gently stir until just combined.

3. 3

   Heat a griddle or large skillet over medium heat until hot then lightly grease griddle with oil. When oil is hot, pour 1/3 cup sized scoops of batter per pancake onto the griddle (don't crowd the griddle-you'll probably need to do this in batches). Cook until bubbles appear on the top surface, the edges are becoming cooked-through and undersides are golden-brown, about 4 minutes. Turn with a spatula and cook until undersides are golden-brown, about 2 minutes more. If pancakes brown too quickly reduce heat. Lightly oil griddle between batches if necessary.

4. 4

   Serve with maple syrup or ligonberry jam.

5. 5

   Recipe adapted from epicurious.com.

* Per serving · 4 servings · Values may vary.

No additional tips available.