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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
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I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood. Ingredients:
1 -1 1/4 cup milk |
4 tablespoons butter |
1 cup sweet corn |
1 tablespoon sugar |
1 1/4 cups all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
2 large eggs |
2 teaspoons canola oil |
Directions:
1. combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
2. Sift dry ingredients onto waxed paper.
3. In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
4. Add remaining milk if the batter is thicker than cake batter.
5. Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
6. When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
7. Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
8. Flip the cakes and cook for about 30 seconds on the other side.
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