Corn Pancakes

Ingredients

• ¾ cup all-purpose bleached flour
• 2 teaspoons white granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup fine yellow corn meal
• ¾ cup buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• to taste vegetable oil
• 1 cup frozen corn

Steps

1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. Mix the flour, sugar, salt, baking powder, and baking soda in a medium bowl.
3. Whisk the corn meal into the dry ingredients.
4. Microwave the buttermilk and milk in a 2-cup Pyrex measuring cup until room temperature, 20 to 30 seconds.
5. Whisk in the egg, butter, and vanilla.
6. Add the wet ingredients to the dry ingredients.
7. Whisk until just mixed.
8. Return the batter to the measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
9. Increase heat to medium.
10. Generously brush the skillet or griddle with oil.
11. When the oil starts to spider, but before it starts to smoke, pour in batter to make pancakes, about ¼ cup at a time.
12. Work in batches, if necessary, to avoid overcrowding.
13. Sprinkle 2 tablespoons corn over the uncooked side of each pancake as it cooks.
14. When the pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip the pancakes.
15. Cook until the pancakes are golden brown on the remaining side.
16. Repeat, brushing the skillet or griddle with oil.
17. Serve hot.