Title: Double-Corn Buttermilk Pancakes**
Categories: Breakfast Brunch Side
Yield: 8 Servings

1	c	Corn kernels; fresh or frozen
1	tb	Flour
1	c	Flour
		1/2 cups; (up to 1)
1 1/2	c	Corn meal
2	tb	Sugar
2	ts	Baking powder
1	ts	Salt
2	c	Buttermilk
1	tb	Vegetable oil
1	lg	Egg

Mix corn kernels and 1 tablespoon flour in small bowl. Set aside. Combine remaining 1 cup flour, corn meal, sugar, baking soda and salt in a large bowl. Make a well in center of dry ingredients. Mix buttermilk, oil and egg in small bowl, then add to well in dry ingredients. Add additional flour, up to 1/2 cup to right batter consistancy. Add corn, mix to blend. Heat a little oil in a large non-stick skillet or cast iron pan over medium heat. Working in batches pour scant 1/4 cup batter into skillet for each pancake. Cook until top is covered with bubble and bottom is golden, about 3 minutes. Turn pancakes and cook till done. Transfer to baking sheet, cover, and place in warm oven while you repeat with remaining batter. Serve with maple syrup.

NOTES : Adapted from a recipe in Bon Appetit 3/94 Posted to MM-Recipes Digest V4 #6

Recipe by: Vicki Oseland

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