Sweet Corn Pancakes

Yesterday I wanted to kill somebody. Like real homicide. CSI: Minnesota. Today I had my first experience with coding HTML. And coding HTML incorrectly completely ruins your whole blog layout which in turn makes you start crying and beating your head with the sides of your hands because you have no idea what you did or how to change it back makes your life difficult.

Being a blog novice I haven't yet fully realized the consequences of changing formatting, dabbling with the layout, or messing with the HTML. Key words: haven't fully realized - until yesterday.



What a blessing it was that my sweetie 2 year old was taking a long snooze and my other sweetie 5 year old was at the neighbor's house. Thank goodness for neighbors. And thank goodness for detailed websites that walk you through your HTML nightmare as if you are an infant. Because HOLLAAAAAA  thankfully I mastered my daily dose of HTML fight-club.

I'm sure there will be more frustration...but until next time HTML. I've got you! Mmmmmwwwwhahahahahhahaha! And now I'm going to cozy up to some pancakes with hot tea. And relax. And forget about nasty HTML.

 

 

 

  

Printable Recipe Here

Sweet Corn Pancakes

Makes about 12 pancakes

Recipe adapted from epicurious.com

Prep time: 10 minutes

Cook time: 25 minutes

3/4 cup whole milk

2 cups corn (from about 3 - 4 cobs), divided

2 large eggs

1 stick unsalted butter, melted and cooled

1 cup all-purpose flour

4 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

Oil, for greasing griddle

Pour milk and 1/2 cup of fresh corn kernels into a blender and blend on high until smooth. Strain through a fine mesh sieve into a large bowl, pressing on and then discarding solids. Whisk in eggs and butter. Add remaining corn. 

Add flour, baking powder, sugar, and salt. Gently stir until just combined.

Heat a griddle or large skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 4 minutes. Flip with a spatula and cook until undersides are golden-brown, about 2 minutes more. Reduce heat if pancakes brown too quickly. Lightly oil griddle between batches if necessary.

Serve with maple syrup or ligonberry jam.