Cheddar Corn Pancakes

By JanF1201

Ingredients

• 1/2 stick unsalted butter
• 1 1/4 cup flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 eggs
• 1 to 1 1/4 cups whole milk
• 7 ounces canned corn, drained
• 2 cups cheddar cheese, grated

Details

Servings 4

Preparation

Step 1

1. Melt 1/2 stick butter and cool slightly

2. Into a large bowl, sift together flour, baking powder, sugar, and salt.

3. In a bowl, whisk together eggs, melted butter, and 1 cup milk. Whisk milk mixture into flour mixture until combined. If necessary, whisk in remaining milk, 1 tbsp at a time until batter is pourable

4. Rinse corn and pat dry. Stir corn into batter

5. Preheat oven to 200

6. Heat a griddle or a large heavy skillet over moderate heat until hot enough to make a drop of water scatter over serface. Add some additional butter and with a metal spatula, spread over griddle or skillet.

7. Working in batches, drop 1/4 cup measures of batter onto griddle or skillet to form pancakes about 4-5 inches in diameter and sprinkle 1/8 cup measure of cheddar onto pancake. Cook pancakes until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through

8. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered in oven. Make more pancakes with butter and remaining batter and cheese in same manner.