Corn Pancakes with Sour Cream and Chives
~ adapted from Heirloom Cooking ~
I can’t imagine summer meals without sliced fresh tomatoes.
Whisk together dry ingredients, set aside. Beat or whisk 2 large egg yolks, then add 1 tablespoon melted butter. Gently stir and combine into dry ingredients.
Fold corn into wet batter. Beat egg whites stiff; fold into batter, as well.
Over medium heat, fry in 2 tablespoons butter until golden brown on each side. Serve immediately with sour cream and freshly snipped chives.
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