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2 cups fresh corn kernels (about 4 ears fresh corn)
2 eggs, beaten
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
2 tablespoons milk
1/2 cup plus 2 tablespoons all-purpose flour
Combine corn and eggs; add butter and salt. Mix well. Stir in milk and flour, blending well.
For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are browned.