Fresh corn kernels give these pancakes their sweet taste and robust texture.
- Total Time:
- Servings: 4
Source: Everyday Food, September 2003
- 1/2 cup flour
- 3/4 teaspoon coarse salt
- 1 large egg
- 1/3 cup milk
- 2 cups corn kernels
- 2 tablespoons canola oil
In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.