From the blog For Love of the Table
1 large ear of corn
1 c. buttermilk (or plain yogurt thinned with a bit of milk)
3/4 c. all-purpose flour (85 grams)
1/2 c. stone ground cornmeal (65 grams)
1/2 t. baking powder
1/2 t. baking soda
scant 1 t. kosher salt
1 t. sugar
2 T. melted unsalted butter or bacon fat (see note)
2 green onions, minced
1 egg, beaten
butter
Husk the corn. Cut the kernels away from the cob; scrape the cob with the back of your knife or a large spoon to "milk" the cob. Scoop up these scrapings along with enough corn kernels to measure 1/2 cup (set the remaining kernels aside for the moment) and purée in the food processor...adding just enough of the buttermilk to facilitate the process. Combine the puréed corn with the remaining buttermilk and set aside.
Place the dry ingredients in a bowl and whisk to combine; set aside.
In a mediums sauté pan, melt the butter or bacon fat (see note). Add the scallions and cook just until sizzling—about a minute. Remove from the heat and add the reserved corn kernels, tossing to coat in the hot fat. Place the egg in a medium-sized bowl and whisk in the corn-scallion mixture—scraping the pan to make sure you get all of the fat. Whisk in the puréed corn-buttermilk mixture.
Pour the wet ingredients over the dry ingredients and fold together in as few strokes as possible...it's OK if the batter is lumpy. The batter should be thick enough to scoop with an ice cream scoop, but if it is too thick, add more of the buttermilk.
Melt some butter in a nonstick or cast iron pan over medium to medium-high heat. Scoop each corn cake using a scant quarter cup of batter, spreading slightly to form 3 inch cakes. Cook until bubbles begin to form and pop on the surface or each cake—about 1 1/2 to 2 minutes.
Carefully flip the pancake over and cook until springy to the touch—another 1 1/2 minutes or so.
Keep the pancakes warm in a low oven until all of the cakes have been cooked. Makes about 12 pancakes.
Note: I like to make these with bacon fat. Cook the bacon for the salad. When the bacon is cooked, remove to paper towels and measure the fat. Return 2 T. of fat to the pan (supplementing with butter if you don't have that much bacon fat) and proceed with the recipe—cooking the scallions briefly in the bacon fat instead of melted butter.
(Adapted from Mark Miller's Corn Cakes from the Coyote Café Cookbook)
http://www.forloveofthetable.com/2013/08/and-yet-another-summer-saladcorn-cakes.html