Farmhouse Corn Cakes

Before using corn, cook fresh ears and cut from cob or thaw frozen corn.

Sift flour, cornmeal, sugar, baking powder and salt together together.

In a separate bowl, whisk together eggs, milk and butter; add to flour mixture, stirring gently. Fold the corn into the batter.

Heat a lightly greased griddle or skillet over medium heat (375°F / 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.