Sour Cream Corn Pancakes 6/99

Categories:
misc.

5/8 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/8 cup milk
1/4 cup sour cream
1 egg
1 tablespoon butter; melted and cooled
1 cup fresh corn kernels
1 teaspoon veg. oil

In a small bowl, combine flour, baking powder, and salt. In a medium bowl, with a wire whisk, mix milk, sour cream, egg, and butter. Whisk in dry ingredients just until mixed. Stir in corn. Heat oil in a large skillet over medium heat. Drop batter by 1/3 cups into skillet. Cook 5 to 7 minutes, until tops are bubbly and edges look dry. Turn pancakes over and cook 3 to 5 minutes, until undersides are golden. Makes about 6 4" pancakes.

Yield: 4 servings