Vegetables > Corn >
| | Corn Pancakes
2 cups of fresh corn kernels (about 4 ears fresh corn)
2 eggs, beaten
2 tablespoons of butter or margarine, melted
1/2 teaspoon of salt
2 tablespoons of milk
1/2 cup plus 2 tablespoons of all purpose flour
Combine corn and eggs; add butter and salt. Mix well. stir in milk and flour, blending well.
For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are browned. Yield: 8 pancakes |
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