This is just a buttermilk pancake with corn added, but the corn adds hardiness and sweetness. We eat them for breakfast with syrup or as a bread side for dinner.
1 cup flour1 tsp. baking soda
1 tsp. baking powder
a pinch of salt
1/4 cup milk
1/2 cup sweet corn (fresh, frozen or canned)
1 cup buttermilk
3 tsp. oil
Pour milk into a measuring cup and crack the egg into it. Mix with a fork or whisk.
Sift flour, baking soda, baking powder and salt. Make a well in the center.
Pour the milk/egg mixture into the well in the flour . Add buttermilk and sweet corn and stir until all the ingredients are combined. Cover and let stand a few minutes. (If you are serving this for breakfast, you can prepare the bacon while the batter sits.)
Heat 1 1/2 Tab. oil in a pan or griddle and ladle in the batter to make griddle cakes about 4 inches in diameter. Make sure there is space between the cakes. Cook for 2-3 minutes or until golden underneath. Flip and cook the other side. Add oil to pan as needed. Makes about 12 cakes.