Ingredients:
1-1/4 c flour
1 T sugar
4 T baking powder
1 t salt
2 eggs
1-1-1/4 c milk
4 T butter, melted and cooled
1 7 oz can corn niblets- drained
butter for frying
2 c grated cheddar cheese
Directions:
1. Mix together the flour, sugar, baking powder, and salt.
2. Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3. Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
4. 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 c of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
5. Serve hot with syrup.
1-1/4 c flour
1 T sugar
4 T baking powder
1 t salt
2 eggs
1-1-1/4 c milk
4 T butter, melted and cooled
1 7 oz can corn niblets- drained
butter for frying
2 c grated cheddar cheese
Directions:
1. Mix together the flour, sugar, baking powder, and salt.
2. Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3. Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
4. 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 c of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
5. Serve hot with syrup.
