Isn’t it great that we can get fresh sweet corn all year long? Our local supermarket, Wegman’s, has corn that is almost as tasty in February as homegrown in August.
And I love corn in almost anything.
These pancakes give you a little extra added bite of sweetness and for those who don’t like cilantro, just leave it off and serve with warm maple syrup.
1 1/2 cups flour
1/2 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 cups sour cream
4 teaspoons vanilla
Combine flours, sugar, baking powder, baking soda and salt in a bowl.
Separate eggs and in another bowl, beat the egg whites until fluffy.
And, in yet ANOTHER bowl, combine buttermilk, sour cream, egg yolks and vanilla.
Pour the dry ingredients into the wet ingredients and then fold in the egg whites.
For the addition of corn:
Take ear of corn and place in the middle of a bundt pan holding the ear up. Cut kernels off and they will fall into the bundt pan.
Combine (and use as much or as little as you like) into the batter.
Cook on preheated griddle until bubbles appear. Turn and finish cooking.
Soften three tablespoons of unsalted butter.
Chop finely one teaspoon of cilantro leaves.
Add one teaspoon of confectioners sugar.
Take a piece of plastic wrap and place butter in the center.
Wrap and then roll so it looks like a little sausage.
Chill and slice. Place on top of cooked pancakes.
The William Henry Miller Inn
Proud to be the Ithaca Broad