Farmhouse Corn Cakes

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
1/2 cup	31g / 1.1oz	Yellow cornmeal
2 tablespoons	30ml	Sugar
2 teaspoons	10ml	Baking powder
1 1/2 teaspoons	7.5ml	Salt - (to 2)
3		Eggs
3/4 cup	177ml	Milk
1/4 cup	49g / 1.7oz	Butter - melted
2 1/2 cups	156g / 5.5oz	Fresh or frozen corn kernels

Recipe Instructions

Before using corn, cook fresh ears and cut from cob or thaw frozen corn.

Sift flour, cornmeal, sugar, baking powder and salt together together.

In a separate bowl, whisk together eggs, milk and butter; add to flour mixture, stirring gently. Fold the corn into the batter.

Heat a lightly greased griddle or skillet over medium heat (375 degrees). Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

This recipe yields about 10 (4-inch) pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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