+++++++++++++++++++++++++++++++++++
‘
About the Recipe: The secret ingredient in this recipe is the fresh sweet corn that makes the pancakes “pop” with flavor and have a robust texture. They are surprisingly light yet dense with thick corn kernels. These griddle fritters are delightful smothered with fresh tomato jam but would also be welcome with melting butter and syrup. Yes, it’s corn and pancakes, the perfect team for deliciousness.
Prepare the Batter: Mix 4 Tablespoons milk and eggs together in small bowl; then pour into the flour and corn mixture. Stir with a spatula until all the flour is moistened. The batter will be quite thick. Add additional milk if mixture is still dry but do not overmix.
Place Batter in Skillet: Set batter aside while you heat the oil in a large nonstick skillet to medium heat. With a 1/4 cup scoop, drop batter portions evenly around the pan and flatten each slightly with spoon or spatula.
Cooking Corn Pancakes: Cook corn pancakes until golden-brown on the bottom, 2 to 3 minutes. Flip over; cook until golden brown and cooked through, about 2 to 3 minutes. Remove to paper towel lined plate. Cook remaining pancakes. Set aside to stay warm.
To Serve: Place on large plate; serve with tomato jam; garnish with fresh basil sprigs.
Yield: 11 to 12 corn pancakes
pdf for Copy of Recipe – Smoky Sweet Corn Fritters
+++++++++++++++++++++++++++++++++++
