entertaining by the bay

Cornmeal and Sweet Corn Pancakes
Serves 4

3/4 cup cornmeal
1 tablespoon sugar
1 teaspoon fine sea salt
1 cup boiling water
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons melted unsalted butter, plus additional butter for griddle
1/2 cup buttermilk
1 large egg, at room temperature
3/4 cup fresh corn, off the cob ( 1 ear)
Directions

Preheat oven to 200 degrees F. In a medium bowl place the cornmeal, sugar and salt. Cover with boiling water and leave to the side from 5 to 10 minutes. In the meantime, in another bowl combine remaining dry ingredients: flour, baking powder and baking soda and mix. In a large measuring cup add the buttermilk , melted butter and egg. Whisk together. Add the buttermilk mixture to the cornmeal and mix. Add the remaining dry ingredients to the same bowl and combine. Lastly, fold the corn into the batter. Batter will be a little lumpy. Heat a griddle pan, melt a tablespoon of butter and spread 1/4 cup of batter for each cake. Cook approximately two minutes on the first side, until the edge is set and the cake starts to bubble. Flip the cake and cook another minute. Place on baking sheet and keep warm in oven. Repeat adding butter to the griddle as needed 1 tablespoon at a time until all cakes are made and ready to serve. Serve with butter or warmed maple syrup.