Blueberry and Corn Pancakes

This weeks CSA included corn on the cob, blueberries, tomatoes, squash and a few other terrific items.  I have been focused on main meals, particularly dinner, mostly because that is the time we sit down together and it is when I have the most time to plan.  On Wednesday we had corn on the cob; last year I heard about a great way to shuck and cook corn all at the same time.  The technique involves cutting the stem end off the cob so that the kernels are showing, then microwaving the ears for about 4 minutes each.  Then, using an oven mitt or silicone pad, squeeze the ear of corn from the silk end until the ear pushes out of the husk.  The ear comes out clean with almost no corn silk remaining.  This technique works great, especially when you are only cooking one or two ears.  The microwave is not nearly so efficient if you have to cook corn for a large group.  Here is  how I adapted this idea:  cut the corn the same as you would for the microwave, but stack the corn stem side down in the strainer basket of a spaghetti pot.  Put about 1 quart of water in the pan and steam the corn with the lid on.  After about 14 minutes, shut off the heat under the pan and remove the strainer basket.  Squeeze the ears from the top and out come perfectly cooked ears of corn with no silk.  Because the corn and silk are wet, they do not fly all over the kitchen - no mess, no fuss.

When I cooked all ten ears of corn, my intent was to cut the corn off the cob and freeze what we didn't eat for dinner.  That didn't happen, so when I got up the next morning, there were 6 ears of corn staring at me from a zip lock bag in the fridge.  I was reminded of my Mom making corn pancakes using canned whole kernel corn.  I decided to try and recapture my memories and make a batch of pancakes with corn.  As I reached for the carton of milk, my I noticed the pint of blueberries from Gresczyk Farm - now I was on to something.  The results were spectacular - the corn maintained its crunch even cooked in the pancakes, and the blueberries burst open and practically made a sauce on the top.  To be extra indulgent, I heated some Vermont maple syrup in the microwave with a pat of butter.  This was the best breakfast I have had in a long time.

Here's the recipe for the pancakes:

Blueberry Corn Pancakes

In a bowl sift the following dry ingredients:

2 cups all purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon

In a large measuring cup, add the wet ingredients

1 1/2 cups buttermilk
2 beaten eggs
2 tbsp melted butter

Make a well in the dry ingredients.  Pour the wet ingredients into the well all at once and stir gently until all flour is moistened, but some lumps remain.  Fold in:

1 cup corn, cooked and cut off the cob (or use frozen corn)
1 cup blueberries

Do not overmix, as this will make your batter tough by forming gluten in the flour.

Cook on medium heat in a cast iron skillet, a non-stick frying pan or on an electric griddle.  Lightly grease the pan before each pancake is cooked.  Flip the pancake only once, when you see  bubbles starting to form in the center of the pancake and the edges look like the batter is drying, then cook for an additional 1 to 2 minutes.

•  Top with  buttered maple syrup.