Sweet Corn & Blueberry Pancakes

1 ½ cup flour
3 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 egg
1 cup milk
3 Tbsp. butter, melted
3 ears corn (about 1 cup)
1 cup fresh blueberries
Extra butter for frying pancakes
Maple Syrup
Grate fresh raw corn using a box or hand grater into a bowl until you reach the cob. Set aside. In a large bowl whisk together the flour, baking powder, salt, and sugar. Make a well in the center and add the egg, milk, and melted butter. Whisk that in the center of the well and then slowly incorporate into the dry ingredients without overworking. Using a rubber spatula fold in the corn and the blueberries.

Melt a tablespoon or so of butter in a nonstick pan over medium high heat and using a ¼ C measuring cup drop equal amounts of batter into the pan. Flip pancakes once when bubbles start to form in the surface of the cake. Cook another couple of minutes on second side until pancakes are just brown and a little crispy on the edges. Repeat with remaining batter and serve with maple syrup. Enjoy!
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