Recipe is adapted from Foodnetwork
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 1/4 tsp baking powder
1/2 tsp baking soda
2 Tbs sugar
1 tsp salt
2 cups buttermilk (if you don't have buttermilk you can add 2 Tbs of lemon juice to regular milk)
1/4 melted butter or oil plus more for frying
2 1/2 cups fresh corn shaved right off the cob (you can also use canned or frozen)
1 jalapeno seeded and diced
1 tsp smoked paprika
zest of 1 lime
2 Tbs chopped cilantro
3 green onions sliced
Mix together the dry ingredients then add the wet. At this point, you have a great batter that you can add anything to or just fry them up as they are. Add the rest of the ingredients. Heat the butter or oil in a large skillet over medium heat. Add scoopfuls of the batter and cook about 3 minutes per side. You know you're ready to flip when you see bubbles all over the top of the pancakes that means there has been heat evenly distributed throughout and you should have golden brown pancakes that are good to flip. Transfer the cooked pancakes to a plate and serve with a big scoop of sour cream or greek yogurt.
All of the ingredients for these pancakes are available at Seasons!
Remember that you can add whatever you want to these pancakes - my favorite add in is the classic blueberry!