Sweet Corn & Bacon Pancakes

Bring a large pot of water to a boil. Gently place the shucked ears of corn in the water and boil for 5-7 minutes, then remove the ears to a colander to cool.

Meanwhile, slice up bacon into 1/2″ pieces and place in a small frying pan. Once bacon is in the pan, heat pan to medium and cook bacon until crispy. Remove bacon to a plate that you’ve lined with a paper towel to soak up extra grease.

Once corn has cooled, cut the kernels from the cob. I find the easiest way to do this is to stand the cob on its end (the wide end) and carefully slice down from the top, cutting as close to the cob as possible. Continue all the way around the cob until all of the kernels have been removed.

In a large bowl, combine all remaining ingredients except the “additional oil” and mix well. Stir in the corn kernels and bacon.

Heat a large frying pan over medium-low heat with 1 tablespoon of oil. Once oil begins to glisten, make sure it is spread evenly throughout the pan. Ladle the batter onto the pan in small circles, using about 1/3 cup of batter for each pancake.

Allow pancakes to cook undisturbed until all the air bubbles that have appeared on the surface of the pancakes have burst. Carefully use a spatula to flip the pancakes to allow the other side to cook. Cook second side until golden brown, then remove from the pan to a serving plate. Continue this process until all of the batter has been used, adding more oil to the pan as necessary to keep the surface slick. While you are cooking, cover the serving plate with aluminum foil or another plate to keep the finished pancakes warm.

Serve plain or with butter and maple syrup. Pancakes will keep several days in the refrigerator, or you can bag them into sandwich bags and freeze them.