- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- ½ cup milk
- 2 tablespoons melted butter (slightly cooled)
- 1½ cups fresh corn (in the off-season, we used local frozen corn from Bryson Farms)
In a mixing bowl, combine the dry ingredients by first sifting the flour, then mixing in the baking powder, salt and sugar. In a separate bowl, beat the egg, milk and melted butter together. Mix the wet and dry ingredients together until a slightly thick pancake batter is formed. Gently fold in the corn until it is evenly distributed throughout the batter.
While your batter rests for a few minutes, heat a sauté pan with the remaining butter. When the butter just starts to bubble, pour in the batter to form three-inch wide fritters and cook until they turn a golden brown.
Serve with butter, and of course, maple syrup.