Paulette Vickery's Recipes

Sour Cream Corn Pan Cakes

breads, vegetables

1 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup sour cream
2 each eggs
2 tablespoon butter
2 cup fresh corn kernels
2 teaspoon oil

Combine flour, baking powder, and salt. In medium bowl with wire wisk, mix milk, sour cream, eggs, and butter, until blended. Wisk in dry ingredients, just until mixed. Stir in corn, from 3-4 ears, and set cobs aside for corn cob syrup. In nonstick 12 inch skillet, Heat oil over medium heat. Drop batter by 1/3 cups into skillet, making a few pan cakes at a time. Cook 5-7 minutes, until tops are bubbley, and edges look dry. Turn, and cook 3-5 minutes, until under sides are golden. Transfer pan cakes to platter and keep warm. Repeat with remaining batter, using more oil if necessary.

Yield: 12 servings

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