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1 cup yellow cornmeal
l/2 cup all-purpose flour
1 T sugar
2t double-acting baking powder
l/4 t salt
1 c fresh corn kernels including the pulp scraped from the
cobs (cut from about 2 ears of corn)
2 large eggs
3/4 cup milk
2 T unsalted butter, melted and cooled, plus additional, melted, for
brushing the griddle
5 sliced of lean bacon, cooked until crisp
maple syrup as an accompaniment |
In a bowl whisk together the cornmeal, the flour, sugar, baking
powder and sald. In a food processor puree coarse the corn. In
another bowl whisk together the corn puree, eggs, milk, and 2 T
melted butter, add the egg mixture to the cornmeal mixture, and stir
the batter until it is just combined. Let the batter stand, covered,
for 10 minutes and stir in the bacon, crumbled.
Heat a griddle over moderate heat until it is hot and brush it
lightly with some of the additional melted butter. Working in
batches, pour the batter onto the griddle by l/4 cup measures and
cook the pancakes for 1 minute on each side, or until they are goldem
gransferring them as they are cooked to a heated platter and brushing
the griddle with some of the additional melted butted as necessary.
Serve the pancakes with the syrup. Makes about 12 pancakes
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