1. In small batches purée the sweet corn until smooth. Transfer to an electric mixing bowl fitted with a paddle attachment.
2. Add the flour, eggs and salt. Mix on low speed until thoroughly blended. Transfer to a stainless steel mixing bowl.
3. Evenly coat a heated flat griddle with pan spray. Using a #16 disher, scoop the batter onto the griddle. Using the back side of the disher, round the batter into a 4” pancake shape. Cook on both sides until golden-brown and just cooked through. Place on a parchment-lined sheet pan in a single layer. Allow to cool. Cover and refrigerate until needed.
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