Yields 10-12 pancakes

A delicious breakfast recipe adapted from the San Francisco Chronicle

Ingredients

2 eggs

1 cup reduced fat buttermilk

4 tablespoons butter, melted

1 cup all-purpose, unbleached flour

1/2 cup yellow cornmeal

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

kernels from one ear of fresh corn

Instructions

1. Combine the eggs and buttermilk in a bowl; beat until blended.  Stir in the butter.
2. Combine the flour, cornmeal, sugar, baking powder, baking soda and salt; stir with a whisk to blend.
3. Combine the moist and dry ingredients and stir just until they are mixed.  Stir in the corn kernels.  Let the batter sit for approximately 10 minutes
4. Spoon onto a ho griddle sprayed with cooking spray and fry until lightly browned on both sides, turning once.

Optional: Serve with maple syrup and fresh berries.