Sweet Corn Pancakes from Smitten Kitchen

These were posted on Smitten Kitchen's Facebook page and I couldn't resist. I love sweet corn off the cob. I save the cobs separately to simmer with milk for chowders. I freeze both. For the pancakes: 2 T butter plus some additional for brushing 3/4 cup kernels cut from one large ear of sweet corn (or use what you have frozen) 1/8 t. salt plus some for seasoning the corn 1 large egg 1-1/4 cup buttermilk (I use the dry reconstituted with water; I keep it in the refrigerator) 1/4 t. vanilla 1 T sugar 3/4 c. flour 1/4 c. cornmeal 1 t. baking powder 1/2 t. baking soda Melt the butter in a skillet and add corn. Saute for 4-5 minutes until it browns ever so slightly. Sprinkle with salt and let cool. Wipe out the skillet. Or if you are using a large griddle, clean the skillet! Lightly beat the egg in the bottom of a large bowl, whisk in the buttermilk, corn, vanilla, and sugar. In a smaller bowl, whisk the flour, cornmeal, baking powder, baking soda, and 1/8 tsp. salt. Stir all the dry into the wet ingredients, mixing until just combined. It will still be lumpy in appearance. Heat a skillet or griddle. Brush it with butter. Ladle 1/4 c. batter at a time. When the pancakes have bubbles on them but are slightly dry around the edges, flip them over and cook them until they are golden brown underneath. Lower heat if necessary. I served these with fresh strawberries tossed into a saucepan with hot strawberry jam. Yummy!