Blueberry & fresh corn pancakes

Photo from adventuresinfoodieland.com

1 cup blueberries

1 ear of corn

1/2 cup whole-wheat pastry flour or flour of your choice

1/2 cup fine ground cornmeal

1 cup milk, at room temperature

1 egg, beaten

3 tablespoons butter

1 tablespoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

Rinse the blueberries and set aside. Remove the husk from the corn, then stand the ear upright and use a knife to shave the kernels from the cob. Heat 1 tablespoon of the butter in a small skillet, and sauté the corn kernels with a pinch of salt until tender, about 5 minutes. Remove from heat and set aside.

Heat the remaining 2 tablespoons butter until melted on the stovetop or in the microwave. Put the melted butter in a small bowl, and add the milk and beaten egg. Mix well. Combine the remaining dry ingredients in a medium sized bowl, and add the wet ingredients to the dry. Mix gently, then fold in the corn kernels and blueberries.

Heat a cast iron skillet on the stove over medium heat. Add a small amount of oil to coat, this should be all you need to cook the pancakes if the pan is well seasoned. Add about one third a cup of the batter to the skillet. Cook for 1-2 minutes, until the top is bubbly. Flip and cook on the other side for another minute or so. Repeat until all the batter is used. You can keep the pancakes on a plate in a warmed oven until they are all done. Serve with maple syrup and more butter. Serves 3-4.