Make use of late summer's sweet, fresh corn by serving it up for breakfast, pancake-style.
1 cup sweet corn kernels (approx. 1 ear of corn)
2 cups buttermilk
2 large eggs
6 tbsp unsalted butter, melted; more for serving
1 cup unbleached all-purpose flour
1/2 cup yellow cornmeal
2 tsp sugar
1/2 tsp baking soda, sifted to remove lumps
1 tsp kosher salt
Pure maple syrup, for serving
Step 1: Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 minute. Drain and set aside.
Step 2: In a small bowl, whisk the buttermilk, eggs, and butter. In a larger bowl, whisk the flour, cornmeal, sugar, baking soda, and salt to blend. Add the wet ingredients to the dry and stir until just combined — there will still be lumps. Gently fold in the corn.
Step 3: Lightly oil a griddle or cast-iron skillet and heat until it’s medium hot; a few droplets of water will dance on the surface for a few seconds before disappearing. For each pancake, pour about 1/4 cup batter onto the griddle and spread into a circle. When a few bubbles break on the top and the bottom is lightly golden, gently flip each pancake and cook until golden on the bottom, 1-3 minutes per side. Cook the remaining batter in batches, as necessary. Serve right away with butter and maple syrup.
Makes about 16 4" pancakes
Reprinted with permission from Fine Cooking's In Season (2011 Taunton).