Fresh Corn Pancake Batter
1 cup flour
4 teaspoons baking powder
1 Tablespoon sugar
4 ears of corn kernels
3/4 cup whole milk
2 tablespoons vegetable oil
1 stick melted butter cooled
1. Combine all dry ingredients.
2. Blend half the corn kernels in the milk.
3. Whisk all wet ingredients and corn kernels slowly into the dry ingredients.
4. Place small spoonfuls of batter on a hot oiled pan or griddle, flip when golden.
Note: This recipe is great in the summer when corn is at its peek, not to worry because frozen corn kernels work really nice too.