Preheat the oven to 250 degrees. In a bowl, combine the cornmeal, flour, baking soda, salt, sugar and butter. Blend together with your fingertips or a pastry blender. IMG_4740edit.jpg' alt='Corn Pancakes' title='Corn Pancakes' />Unfortunately, we had to come home from the beach. You see, Id left my chefs knife at home and seriously, people, I never knew I was the kind of person who had to have their creature comforts to cook. In fact, I get some sort of sick enjoyment out of making do with whatevers in front of me see also my shoebox kitchen with a mini stove, single tiny counter and a climbing baby over under and hanging off of foot, putting everything he can find into his mouth but I got bested last week by a drawer full of dull knives and not a sharpener in sight. You dont want to know what the best of the lot did to some tomatoes it should be ashamed of itself Plus, there were the small matters of a city baby who refused to sleep in such foreign places with large rooms, crickets and scaryflowers outside and the fact that wed only rented the house for a week. What were we thinking Two weeks A month More Farm preschool, here I come And so, Im back, at least physically. My brain is still with the swans. These were supposed to be the perfect beach house breakfast, as what could be a better embodiment of high summer than fresh corn kernels sauteed in butter, lightly salted and tucked into a barely sweet pancake Nothing, clearly. Combine egg, milk and oil. Stir into mix along with corn. Blend. Bake on griddle over high heat. Makes 12 to 14 pancakes. Sweet Potato Bourbon Pecan Pie. Alas, they never made it into our rental kitchen but theyre quickly becoming a regular at home and they seem gunning for a savory application too nixed sugar, a dollop of sour cream and fresh tomato salsa. And now that Ive given you an excuse to have pancakes for breakfast for dinner, I think my work is done here and Ill go back to looking at North Fork real estate working hard on that cookbook. One year ago Grilled Eggplant and Olive Pizza. Two years ago Slow Roasted Tomatoes. Three years ago Plum Almond Tarts. Sweet Corn Pancakes. About the sweetness in my family, we drench our pancakes in maple syrup so I prefer the pancakes themselves to have little or no sugar, for contrast. If youre one of those noble beings that like your pancakes plain, you might like an additional tablespoon of sugar in them. As I mentioned above, I think these have great savory potential by skipping the sugar and increasing the salt, served with sour cream or salsa. New to homemade pancakesI have a slew of tips over here. Makes about 9 to 1. Melt butter in a large cast iron skillet or griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever so slightly. Sprinkle with salt and set aside to cool. Wipe out skillet. Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 18 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance. Reheat your skillet or saute pan to medium. Brush the pan with butter and ladle 14 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly dark on the outside, raw centers turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.