Corn-cakes (Corn Pancakes)
• 10 ears of yellow corn (about 5 cups kernels) fresh is best, but frozen can be used.
• 2 tablespoons sugar
• 1/4 cup milk
• Pinch salt
• ¼ cup pancake mix
Remove kernels from husk of corn using a sharp knife. Set aside a cup of Kernels and puree the rest in a blender. Mix in the sugar, milk, salt and pancake mix. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" and top them with some of the reserved kernels before flipping the corn-cakes. Cook for 2-3 minutes. Flip the cake and continue to cook for another 2-3 minutes. Serve with butter and fresh mozzarella.
Serve them with butter and a slice of fresh mozzarellaSet the table and have a great meal with family and friends!