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Corn Buttermilk Pancakes

1 cup corn kernels, fresh or frozen
1 tablespoon flour
1 to 1 1/2 cups flour
1 1/2 cups corn meal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 cups buttermilk
1 tablespoon vegetable oil
1 large egg

Mix corn kernels and 1 tablespoon flour in small bowl. Set aside.
Combine remaining 1 cup flour, corn meal, sugar, baking soda and
salt in a large bowl. Make a well in center of dry ingredients.
Mix buttermilk, oil and egg in small bowl, then add to well in dry
ingredients. Add additional flour, up to 1/2 cup to right batter
consistency. Add corn, mix to blend.

Heat a little oil in a large non-stick skillet or cast iron pan
over medium heat. Working in batches pour scant 1/4 cup batter
into skillet for each pancake. Cook until top is covered with
bubble and bottom is golden, about 3 minutes. Turn pancakes and
cook till done. Transfer to baking sheet, cover, and place in warm
oven while you repeat with remaining batter. Serve with maple
syrup.

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