Sour Cream Corn Pancakes

Sour Cream Corn Pancakes (adapted from Smitten Kitchen)  

Makes about 7 to 10 4-inch pancakes

  • 2 tablespoons butter, plus additional for brushing pan
  • 3/4 cup kernels cut from one large ear sweet fresh corn
  • 1/8 teaspoon salt plus additional for seasoning corn
  • 1 large egg
  • 1 cup sour cream 
  • 1/4 cups buttermilk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup cornmeal, any kind
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Melt butter in a large cast iron skillet or griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet 

Lightly beat egg in the bottom of a large bowl, then whisk in sour cream, buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.

Reheat your skillet or saute pan to medium or set your griddle to 350 degrees. Brush with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.

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