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Fruits and Vegetables - Corn Griddle Cakes

  • 2 cups self-rising flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • Dash of black pepper
  • 3 eggs, beaten until fluffy
  • 3/4 cup milk
  • 3 tablespoons butter, melted, cooled
  • 2 cups corn kernels, freshly cut and cobs scraped

All ingredients should be at room temperature. Sift flour, sugar, salt, and pepper together; set aside. In a mixing bowl, combine eggs, milk, and butter. Stir in the flour mixture, blending until moistened. Add corn to batter, mixing well.
On low heat, heat the pancake griddle, oiling if needed. Spoon batter onto hot griddle, using approximately 3 tablespoons batter for each griddle cake. Brown the bottom of the griddle cake lightly (the top should be bubbly). Flip cake and lightly brown the second side. Serve hot with your favorite syrup, honey, jelly, fruit, or other topping.
Yield: Approximately 10 four-inch griddle cakes.
Submitted By: Lucille Harrison
Greene Farmers Co-op
Number of Servings: 10
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