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Corn Pancakes

Yield 8 pancakes

Ingredients

  • 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

How to Make It

  1. Combine corn and eggs; add butter and salt. Mix well. Stir in milk and flour, blending well.

  2. 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.

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