“Pancakes on the Porch,” intaglio (four plates), 5.5” x 7”, 2012

Shepherd, Liz

Corn and Blueberry Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 ears cooked fresh corn or 1/2 cup frozen corn (more or
less to your taste)
1 cup blueberries (or to taste)
In a large bowl, sift together the flour, baking powder, salt and
sugar. In a separate bowl mix milk, egg, melted butter and vanilla
together. Mix the wet ingredients into the bowl with the flour mixture
until just combined, do not overmix. Remove the corn from
the cob and process in a blender until just lumpy and mix into the
batter. Heat a lightly buttered (or oiled) griddle or frying pan over
medium high heat. Pour or scoop the batter onto the griddle then
immediately dot the top of the batter with as many blueberries as
you can fit on each. Cook as usual and serve with real maple syrup.