Yield: Makes about 16 four-inch pancakes.
In this adaptation of a recipe by Marion Cunningham, fresh corn is folded into a light cornmeal and buttermilk batter. Served alongside peppered bacon, it satisfies both my sweet and savory breakfast cravings. For more ways with fresh corn, see my article Sweet Summer Corn Off the Cob.
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I made this recipe during the summer using fresh Silver Queen from our garden and all I can say is what a delightful recipe. Lovely served with country ham and baked apples.VAgardengirl
These are very tasty pancakes. The batter was very liquid and I will add a tablespoon or two of flour the next time I make them. I used 1/2 tsp. of salt because I used salted butter and canned corn (w/salt added). I also used "instant" buttermilk powder (2 c. water, 8 T. buttermilk powder.)
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