These pancakes are a savory version of the fritters that my mom used to make when I was a kid. She served them with maple syrup (delicious), but I wanted a cheesy, spicy version!

Be sure to make extra pancakes. They store well in the fridge or freezer (“flash” freeze individually first, then stack in a bag for longer storage) and make a great substitute for bread for your favorite egg and cheese breakfast sandwich!

The FarmGirl’s Cheesy Corn Pancakes
Ingredients
1 cup fresh corn kernels (about 1–2 ears)
1 cup all-purpose flour
1½ tsp baking powder
½ tsp salt
1 tbsp sugar
1 egg
¾ cup milk
2 tbsp melted butter
2 tbsp chopped scallions or chives
3/4 cup grated colby jack, cheddar, or your favorite cheese
* minced jalapeño to taste, optional
Butter or oil for cooking

Directions
Cut the kernels from the cob.
Whisk together flour, baking powder, salt, and sugar.
In another bowl, whisk egg, milk, and melted butter.
Stir wet ingredients into dry ingredients just until combined. Fold in corn and scallions.
Heat a lightly buttered skillet over medium heat. Drop batter by about ¼ cup per pancake.
Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook another 1–2 minutes.
Serve hot with butter and maple syrup OR top with a fried egg and a sprinkle of cilantro.

Strawberry Peach Prosecco Smash
3 strawberries
1/4 ripe peach
1/2 oz lemon juice
1/2 oz elderflower syrup or honey simple syrup
3-4 oz prosecco
Muddle together the fruit, brandy, lemon juice, elderflower syrup. Shake with ice, then strain into a wine glass. Top with chilled Prosecco. Garnish and serve.