Instructions: 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 degrees). 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.

This recipe yields about 10 (4-inch) pancakes.

Yield: 10 pancakes

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