Recipe: Corn Pancakes with Sour Cream and Chives

CORN PANCAKES WITH SOUR CREAM AND CHIVES

1 cup (about 2 ears) fresh sweet corn kernels
1 cup flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. coarsely ground black pepper
2 eggs, yolks and whites separated
1/2 cup milk 1 tbsp. butter, melted
2 tbsp. butter, at room temperature
FOR SERVING:
1 cup sour cream
1/4 cup freshly chopped chives

In a medium pot of boiling water, blanch sweet corn for 30 seconds. Drain, rinse with cold water, drain and reserve.

In a medium bowl, whisk together flour, baking powder, salt and pepper and reserve.

In a large bowl, beat egg yolks, then beat in milk and melted butter until well-combined. Add flour mixture and stir gently to combine. Fold in corn; set aside.

In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until stiff but not dry. Fold egg whites into batter.

In a large frying pan over medium heat, melt remaining 2 tablespoons butter. Spoon 1 tablespoon batter into pan for each pancake, gently pressing down on pancakes with a spatula once they are formed to make them thinner. Cook pancakes until tops begin to bubble around the edges, about 2 minutes. Turn and cook until undersides are golden brown, about 2 minutes more.

Serve immediately, topped with sour cream and chives (or keep warm on a parchment paper-lined tray in a 200 degree F oven for no longer than 15 minutes).

Leftover pancakes can be stored in a tightly covered container in the refrigerator; re-heat in a frying pan over low heat with melted butter.

Makes 16 mini-pancakes
Source: Heirloom Cooking with the Brass Sisters by Marilynn Brass and Sheila Brass