Fresh Corn and Cheese Pancake

By SewingDragonfly

Ingredients

• 1 1/2 cups kernels cut from 1 large ear fresh corn or frozen corn kernels
• 1 oz sharp cheddar cheese
• 2 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 tsp butter
• A nonstick skillet, 6-7” across the bottom

Details

Servings 2

Preparation

Step 1

Cut the cheese into pieces about the size of green peas; 1 oz is a rounded ¼ cup. Put the corn and cheese into a food processor. Process a few seconds to chop. Add the eggs, milk, salt and pepper. Process until the batter is fairly smooth.

Melt the butter in the skillet over moderately high heat. Spread the butter over the bottom of the pan. Pour in the corn mixture. Reduce the heat to low. Cover the pan tightly with a lid or with foil and cook 10-15 minutes, or until the corn mixture looks a more intense yellow and is no longer liquid in the center.

Loosen the pancake around the edges and shake the pan to make sure it is not sticking. Turn the pancake upside down onto a plate and serve whole or cut into wedges.

For 4-6 portions, double the recipe and cook in a nonstick skillet 8 1/2-9” across the bottom. The cooking time is about the same.