SWEET CORN AND APPLEWOOD BACON PANCAKES

SWEET CORN AND APPLEWOOD BACON PANCAKES image

Yield 24 pancakes

Number Of Ingredients 11

3 cups fresh corn kernals
1 cup whole milk
4 eggs, separated
2 T melted butter or bacon drippings
1-3/4 cups flour
2 t baking powder
1 t salt
4 thick slices applewood bacon, cooked crisp, finly crumbled
2 T sugar
Vegetable oil
Honey butter (see recipe)

Steps:

1. Puree 1 cup of the corn with the milk and egg yolks in a blender until smooth. Transfer to a large bowl; whisk in melted butter. Mix flour, corn meal, baking powder and salt in a small bowl; add to milk misture Add remaining corn kernals and bacon; stir just to moisten flour. Do not over mix. 2. Beat egg shites and sugar n a small mixer bowl on high speed until nearly stiff but not dry. Gently flod eggs whites into the bater just until mixed. Do not worry if you see some white streaks. 3. Heat a large griddle or skillet over medium heat until hot. Add a light spray of vegetable oil. Spoon batter ontot he griddle, making 3-inch round cakes; flatten slightly. Cook until the tops start to bubble and the bottom s golden, about 2 minutes. Turn; cook the second side just until golden, about 1 minute. Serve with desired toppings. Honey Butter: Mix 1 stick softened butter with 2 T honey in a small bowl until smooth. Scrape into a serving blowl. Refrigerate, covered up to 2 weeks. Serve at room temperature.