INGREDIENTS:
1 cup boiling water
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon salt
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon soda
1 cup buttermilk
1/2 cup fresh corn kernels
1 large egg, lightly beaten
2 tablespoons melted cooled unsalted butter, plus additional butter
METHOD:
Bring 1 cup of water to a boil. In a medium mixing bowl, whisk together cornmeal and boiling water. Allow mixture to stand for 10 minutes. Add sugar and salt and stir to combine. Set aside for 10 more minutes.
In another small mixing bowl, combine flour, baking powder, and soda. Set aside.
In a liquid measuring cup, combine buttermilk, corn, egg, and 2 tablespoons melted butter and whisk to combine. Slowly pour the buttermilk mixture into the cornmeal mixture, whisking constantly to combine. Add flour mixture, and stir until the mixture is just combined.
Heat a large skillet over medium heat. Add the butter. Using a scoop or ladle, pour 2 tablespoons of batter for each pancake, spaced 2 inches away from each other. Cook until edges begin to bubble, about 1 1/2 minutes. Turn and cook until golden on the bottom, about 1 1/2 minutes.
Repeat with the remaining batter, keeping the finished pancakes on a heat-proof plate in a warm oven. Serve with maple syrup.
YIELD: 12 pancakes
