Fresh Corn Pancakes

A summer treat when there's abundant fresh sweet corn

I’ve made these the past two years when visiting a friend’s Michigan summer home when there is abundant fresh sweet corn. It’s become a bit of a tradition for us. We start with fresh sweet corn from a roadside stand or farmers market and cut it off the cob the night before. With some thick crisp bacon, these light fluffy pancakes are one of the greatest treats I know. This makes enough for 4 servings, so I usually double this recipe.

Ingredients

• 1 cup all-purpose flour

• 4 teaspoons baking powder

• 1 tablespoon sugar

• 3 to 4 ears corn (2 cups off the cob)

• 3/4 cup whole milk

• 2 large eggs

• 2 tablespoons vegetable oil

• 1 stick unsalted butter, melted and cooled

• salt

Accompaniments: bacon, pure maple syrup, or salsa and sour cream

Instructions

Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.

Cut enough kernels from corncobs to measure 2 cups.

Using the back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn.

Purée until smooth, then strain through a sieve into another medium bowl. Press out as much liquid as you can, then discard the solids.

Whisk the eggs, oil, and butter into the pureed liquid. Add to flour mixture with remaining 1 1/2 cups corn and mix until just combined.

Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes.

Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.)