Sour Cream Corn Pancakes - cooking recipe

Ingredients

1 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/2 c. sour cream
2 large eggs
2 Tbsp. margarine or butter, melted and cooled
2 c. fresh corn kernels (from 3 to 4 ears)
1 to 2 tsp. vegetable oil

Preparation

On waxed paper, combine flour, baking powder and salt.
In medium bowl with wire whisk, mix milk, sour cream, eggs and melted margarine or butter until blended.
Whisk in dry ingredients just until mixed.
Stir in corn.
In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
Drop batter by 1/3 cups into skillet, making a few pancakes at a time.
Cook 5 to 7 minutes until tops are bubbly and edges look dry.
Turn pancakes over and cook 3 to 5 minutes, until undersides are golden.
Transfer pancakes to platter; keep warm.
Repeat with remaining batter, using more oil if necessary.
Makes about twelve 4-inch pancakes. Prep: 15 minutes.
Cook:
about 10 minutes per batch.