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Sweet Corn & Pine Nut Pancakes
Corn in pancakes? Sounds crazy. News flash—it’s “crazy delicious!” Tender, fresh corn adds a lovely burst of sweet flavor to these light-as-air, cornmeal-laced pancakes.
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- Heat your oven to about 175° to keep pancakes warm as you complete batches before serving.
- As a bonus, they can be served two ways: With your favorite syrup for breakfast, or cooked in silver-dollar size, topped with cream cheese and smoked salmon, for an impressive hors d’oeuvres.
- 1/4 cup(s) melted butter, plus 1 Tbsp. for the pan
- 1 1/2 cup(s) all-purpose flour
- .6 cup(s) cornmeal
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. baking soda
- 1/4 cup(s) sugar
- 1/2 tsp. ground ginger, nutmeg or vanilla extract
- 2 1/2 cup(s) buttermilk
- 2 large eggs, lightly beaten
- 1 1/2 cup(s) fresh sweet corn kernels
- 1/2 cup(s) pine nuts, toasted
- Melt 1 tablespoon of butter in a skillet and add sweet corn kernels. Sprinkle salt and a pinch of sugar to the pan. Sauté 3 to 4 minutes until kernels begin to color. Remove from heat and let cool.
- Heat griddle over medium-high heat, or until a drop of water skitters across the surface.
- In a bowl, combine the flour, cornmeal, baking powder, baking soda, sugar and salt. Add eggs, buttermilk, melted butter, sweet corn kernels and pine nuts. Whisk briefly to blend—some small lumps are desirable.
- Brush griddle with a small amount of butter and pour out about 1/3 cup for each pancake, leaving several inches between pancakes. When pancakes have bubbles forming in the top and the edges look crispy, flip to cook second side. About 3-1/2 to 4 minutes total.