Cut kernels from fresh ears until you have 800 g, then blend them with milk, eggs, flour and salt to a coarse batter with small corn pieces still visible.

Ingredients

• 800 gCorn, sweet, yellow, raw
• 180 gMilk, whole, 3.25% milkfat, with added vitamin D
• 100 gEgg, whole, raw, fresh
• 50 gWheat flour, white, all-purpose, unenriched
• 25 gButter, salted
• 5 gSalt, table

Method

1. Cut kernels from fresh ears until you have 800 g, then blend them with milk, eggs, flour and salt to a coarse batter with small corn pieces still visible.
2. Have 50 g butter ready for the pan. Heat a non-stick pan to 165 °C, brush it lightly with butter and cook four pancakes in sequence: use one quarter of the batter for each, spread to about 18 cm and fry 4 minutes per side. Serve when the edges are golden and the centre is set but tender.