2 c. fresh corn kernels
2 T. butter
1/2 c. sugar
1/2 c. milk
1/4 c. flour
1/2 t. vanilla, optional
2 eggs
oil or butter
Combine all in a blender and blend until lumpy. Fry pancakes in butter or oil. Serve hot with butter, cream cheese, or sour cream. Yield 12-20, depending on the size you make your pancakes.
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