Prep: 10 minutes
Cook: 8-10 minutes
Yield: 4 servings
1 1/3 cups milk
3 Tbs butter, melted and cooled
1 cup all-purpose flour
1/4 cup cornmeal
1 Tbs sugar
2 1/2 tsp baking powder
1/2 cup canned corn
Butter for the skillet
1. In a blender, combine the milk, butter, and egg. Blend on medium speed until smooth, about 30 seconds.
2. Add the flour, cornmeal, sugar, and baking powder and blend just until combined.
3. Pour the mixture into a large bowl and stir in the corn.
4. Heat a large nonstick skillet over medium heat until a drop of water sizzles on the surface. Brush with a little butter. Pour 1/4 cup batter per pancake and flip with a spatula when tops bubble and edges look dry. Cook until other side is golden brown, 1 1/2 minutes per side. Add butter to pan as needed.
How kids can help: Measure ingredients; stir corn into batter.
Per serving: 348 calories, 16 g fat (9 g saturated), 735 mg sodium, 95 mg cholesterol.