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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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These are sweet and savory and even more delicious when blanketed with warm maple syrup. The recipe is from Gail's Station House of West Redding, Connecticut and was featured on Road Food . Ingredients:
1 1/4 cups all-purpose flour |
1 tablespoon sugar |
4 tablespoons baking powder |
1 teaspoon salt |
2 eggs |
1 -1 1/4 cup milk |
4 tablespoons butter, melted and cooled |
1 (7 ounce) can corn niblets, thoroughly drained |
butter (for frying) |
2 cups grated cheddar cheese |
Directions:
1. Mix together the flour, sugar, baking powder, and salt.
2. Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3. Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
4. Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
5. Serve hot with syrup.
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