Corn Pancakes

• 5 ears corn
• 3 tablespoons unsalted butter
• 3 large eggs
• 3/4 cup whole milk
• 1/4 pound fresh mozzarella
• 1/4 cup all-purpose flour
• 3/4 cup fine yellow cornmeal
• 1 1/2 tablespoons coarse salt
• 1 teaspoon freshly ground black pepper
• about 1/4 cup vegetable oil

1. Cut enough kernels from cobs to measure 2 1/2 cups.
2. In a food processor pulse corn until coarsely chopped and slightly wet.
3. Melt butter and cool.
4. In a bowl whisk together butter, eggs, and milk.
5. Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper.
6. Whisk in egg mixture until combined.
7. In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking.
8. Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes.
9. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through.
10. Add more oil to skillet as necessary between batches.
11. Pancakes may be made 1 day ahead and chilled, covered.
12. Reheat pancakes in middle of a 350F.
13. oven until hot, about 15 minutes.

corn, unsalted butter, eggs, milk, mozzarella, allpurpose, yellow cornmeal, coarse salt, freshly ground black pepper, vegetable oil

Taken from www.epicurious.com/recipes/food/views/corn-pancakes-102079 (may not work)