#freshcornpancakes

[kumquatpoetry]

These fresh corn pancakes are a delightful twist on the classic pancake recipe. The use of fresh corn kernels adds a sweet and savory flavor, making them perfect for any time of day.

Ingredients: 2 cups fresh corn kernels. 1 cup all-purpose flour. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup non-dairy milk. 2 tablespoons vegetable oil. 1 tablespoon apple cider vinegar.

Instructions: Put 1 cup of fresh corn kernels, non-dairy milk, vegetable oil, and apple cider vinegar in a blender. Mix until it's smooth. Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl. Add the mixed corn mixture to the dry ingredients and mix them together just until they are combined. Add the last cup of fresh corn kernels to the batter and mix them in well. Melt the butter in a pan or griddle that doesn't stick. Use a little oil to grease. For each pancake, put about 1/4 cup of batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Do it again with the rest of the batter. Put on top of your favorite hot foods.

Prep Time: 15 minutes

Cook Time: 15 minutes

Liam Santos