Ingredients
4 Tablespoons butter
1 cup sweet corn kernels
2/4 cup flour
1/4 cup cornmeal
3 Tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking sode
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 egg
1/2 cup buttermilk
1/2 cup milk
1 cup blueberries
Preparation
Melt the 4 T butter in a saute pan set over medium-high heat. Add the corn and saute for 1 minute, reserve.
Sift the flour, cornmeal, sugar, baking powder, baking soda, salt and allspice into a large bowl. In a separate bowl, whick together the egg, buttermilk, whole milk and sauted corn.
Add the we ingredients to the dry ingredients and mix util just combined (a few lumps are OK). Fold in blueberries.
Heat a griddle over medium high heat with a drop of water sprinkled on it sizzles. Pour scant 1/2 cupfuls of the batter onto the griddle and cook util the bubbles that form around the outside edges pop, 2 to 3 minutes. Flip the pancakes and cook the other sides until golden brown.
