Corn Pancakes

MAKES 12 4-INCH PANCAKES

A lovely change of pace from the everyday breakfast pancake, serve them with maple syrup or, for a savory dish, top with crÃ¨me fraÃ®che and chopped chives.

2 cups corn kernels
1 cup whole milk
2 large eggs
2 Tbs. unsalted butter, melted
1 cup all-purpose flour
1 tsp. granulated sugar
1 ½ tsp. baking powder
1 ½ tsp. salt

Bring pot of lightly salted water to a boil, and cook corn kernels 1 minute. Drain well.
Combine milk, eggs and butter in bowl, and beat well. Sift together flour, sugar, baking powder and salt; fold into egg mixture. Fold in corn kernels. Let batter rest 20 minutes.
Spray griddle or large nonstick skillet with cooking spray, and heat over medium heat. Pour batter onto cooking surface in 1/4-cup amounts. Cook until bottoms of pancakes are set and golden; flip over, and cook other side of pancakes until golden. Repeat until all batter is used up. Serve hot.