On 1/11/2019 6:03 PM, Wayne Boatwright wrote:
> My mother used to make thse on the occasoinal Saturday morning. I
> make them even less frequently, but I still enjoy them.
>
> Sweet Corn Pancakes (edited for clarity)
> -----------------------------------
> 2 tablespoons butter (1 ounce or 28 grams), plus additional for
> brushing pan
> 3/4 cup kernels cut from one large ear sweet fresh corn
> Note: Frozen corn kernels, thawed, also work well)
> 1/8 teaspoon (1 gram) salt plus additional for seasoning corn
> 1 large egg
> 1 1/4 cups (296 ml) buttermilk
> 1/4 teaspoon vanilla extract
> 1 tablespoon (13 grams) sugar
> 3/4 cup (3 3/8 ounces) all-purpose flour
> 1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
> 1 teaspoon (5 grams) baking powder
> 1/2 teaspoon baking soda
>
> Melt butter in a large cast iron skillet or griddle pan over medium
> heat. Add corn and saute for 4 to 5 minutes, until it begins to brown
> ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out
> skillet.
>
> Lightly beat egg in the bottom of a large bowl, then whisk in
> buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour,
> cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry
> ingredients into wet, mixing until just combined but still lumpy in
> appearance.
>
> Reheat your skillet or saute pan to medium. Brush the pan with butter
> and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes
> have bubbles on top and are slightly dry around the edges, flip them
> over and cook them until golden brown underneath. If they seem to be
> cooking too quickly (dark on the outside, raw centers) turn your heat
> down to low for the next batch and inch it up as needed. Repeat with
> remaining batter, and serve immediately with a pat of salted butter
> and a healthy dose of maple syrup.
>
They sound good, Wayne! I've made what I call cornmeal griddle cakes
but I've never added actual corn kernels to them. Mine aren't sweet
tasting.

Yours is a fond family memory. Nice! I don't recall my mother or
either of my grandmothers' using cornmeal for much of anything.

Jill