“These are sweet and savory and even more delicious when blanketed with warm maple syrup. The recipe is from Gail's Station House of West Redding, Connecticut and was featured on "Road Food".”
READY IN:
15mins
YIELD:
14 pancakes
UNITS:
US

Ingredients Nutrition

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 cup 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.

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