Corn and Bacon Pancakes

• 1 cup yellow cornmeal
• 12 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons double-acting baking powder
• 14 teaspoon salt
• 1 cup fresh corn kernels, including the pulp scraped from the cobs or 1 cup frozen corn, defrosted
• 2 large eggs
• 34 cup milk
• 2 tablespoons unsalted butter, melted and cooled,plus additional,melted butter,for brushing the griddle
• 5 slices lean bacon, cooked crisp

1. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt.
2. In a blender puree coarse the corn.
3. In another bowl whisk together the corn puree, the eggs, the milk, and 2 tablespoons of the melted butter, add the egg mixture to the cornmeal mixture, and stir the batter until it is just combined.
4. Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
5. Heat a griddle over moderate heat until it is hot and brush it lightly with some of the melted butter.
6. Working in batches, pour the batter onto the griddle and cook the pancakes for 1 minute on each side, or until they are golden, transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary.

yellow cornmeal, flour, sugar, doubleacting baking powder, salt, corn kernels, eggs, milk, unsalted butter, lean bacon

Taken from www.food.com/recipe/corn-and-bacon-pancakes-96306 (may not work)