Sweet Corn Cakes

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Prep:

A delicious breakfast pancake the way my Granny used to make them.

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Ingredients [?]

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  • add   2 tablespoons sugar
  • add   1 cup buttermilk
  • add   1/2 teaspoon baking soda
  • add   2 tablespoons butter
  • add   1/2 cup all-purpose flour
  • add   1 cup corn kernels (fresh is better but may substitute drained canned corn kernels)
  • add   1/2 teaspoon salt
  • add   1/2 cup yellow cornmeal
  • add   2 large eggs

Instructions

  1. In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
  2. Add in the corn kernels; toss to coat.
  3. In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
  4. Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
  5. Heat a large nonstick skillet or griddle over medium heat.
  6. Brush a thin film of vegetable oil or spray with cooking spray.
  7. Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
  8. Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
  9. Serve warm with maple syrup or powdered sugar and berries.