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Husk Your Way to Perfect Sweet Corn Pancakes

Sweet Corn Pancakes

Freshly husked sweet corn kernels might be the most awesome pancake add in ever. The result is a savory flapjack that’s ready for a generous pour of maple syrup.

What You’ll Need

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  • Butter, plus additional for brushing pan  ( 2 tablespoons )
  • Kernels cut from one large ear sweet fresh corn  ( 3/4 cup )
  • Salt, plus additional for seasoning corn  ( 1/8 teaspoon )
  • large egg  ( 1 )
  • buttermilk  ( 1 1/4 cups )
  • sugar  ( 1/4 teaspoon )
  • all-purpose flour  ( 1 tablespoon )
  • Cornmeal, any kind  ( 1/4 cup )
  • baking powder  ( 1 teaspoon )
  • baking soda  ( 1/2 teaspoon )
  • Butter, plus additional for brushing pan  ( 2 tablespoons (1 ounce or 28 grams) )
  • salt plus additional for seasoning corn  ( 1/8 teaspoon (1 gram) )
  • buttermilk  ( 1 1/4 cups (296 ml) )
  • vanilla extract  ( 1/4 teaspoon )
  • sugar  ( 1 tablespoon (13 grams) )
  • all-purpose flour  ( 3/4 cup (3 3/8 ounces) )
  • Cornmeal, any kind  ( 1/4 cup (3/4 ounce or 22 grams) )
  • baking powder  ( 1 teaspoon (5 grams) )
Ready to make? Find out how on smitten kitchen