CHEDDAR CORN PANCAKES

CHEDDAR CORN PANCAKES image

Yield 16 pancakes

Number Of Ingredients 10

1-1/4 cups all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1-1/4 cups milk
1/2 cup butter, melted and cooled
1 7-ounce can corn niblets, thoroughly drained OR fresh corn cut from 2 ears
1 cup grated cheddar cheese
butter for griddle

Steps:

Mix together the flour, sugar, baking powder, and salt. Beat the eggs and 1 cup of milk together. Stir in the melted butter. Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk. Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold. Serve hot with syrup.