MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lois Dodd's Fresh Corn And Blueberry Pancakes
Categories: Breads, Vegetables, Fruits
     Yield: 5 Servings

   1/2 c  Stone-ground yellow cornmeal
     1 c  Milk
   1/4 c  (to 1/2 c) A-P flour
     1 ts Bakewell Cream (see note)
   1/2 ts Baking soda
   1/4 ts Salt
     2 c  Corn niblets
     2 lg Eggs
     2 tb Melted butter; + butter for
          - the griddle
     1 c  (heaping) fresh wild
          - blueberries

 Combine the cornmeal and milk and set aside. In a large
 bowl, combine a quarter cup of flour with the remaining
 dry ingredients and stir with a wire whisk until
 thoroughly blended. Set aside.

 Slice the corn kernels from the cobs, keeping the knife
 perpendicular so only the tips are removed. Then scrape
 the cobs with the back of the knife to get all the juice
 and kernel hearts.

 Grind the corn in a blender until it is the texture of
 lumpy slush, then add the eggs and melted butter. Blend
 in the cornmeal and milk mixture.

 Put the griddle over low heat, then gradually increase
 the temperature until the heat is medium-high and the
 griddle is very hot.

 While the griddle is heating, add the blender contents
 to the flour mixture and stir just enough to barely
 blend. Stir in the blueberries.

 Lightly grease the griddle and ladle out a test cake,
 using about two tablespoons of batter and holding it
 close to the pan as you pour. It should spread without
 running around loose. Cook a bit longer than a
 conventional pancake, until the surface is moist but not
 wet, about three minutes. Then turn and cook the other
 side. If the cake is runny or impossible to turn, stir a
 bit more flour into the batter.

 Make the remaining cakes, using a scant quarter cup of
 batter for each. Stir with the ladle as you dip into the
 batter to keep the berries in suspension. Serve at once
 with maple syrup and butter or as an accompaniment to
 smoked or grilled chicken.

 NOTE: Bakewell Cream is available from the Apple Ledge
 Company, R.F.D. 2, Box 6640, East Holden, Me., 04429, at
 $3.75 for an 8-ounce can. One teaspoon of baking powder
 may be used intead of Bakewell Cream and baking soda.

 By: Leslie Land

 Yield: Four to six servings, about 20 (3 1/2") cakes

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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