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Fresh corn kernels give these pancakes their sweet taste and robust texture. In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
Spray a large skillet or griddle with nonstick spray. Preheat to medium/low heat. 2. Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. 3. In another medium bowl, blend eggs and sugar with an electric mixer on medium speed for 30 seconds. Add milk, buttermilk, and melted butter and mix well.
Directions. In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels. Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned,…
Cornmeal, plus extra helpings of sugar and butter, are added to delicious buttermilk pancake batter for a clone that will turn on the smiles. This new breakfast specialty is easy to make, crazy delicious, and any leftovers will freeze well for several months (check out the Tidbits below).
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