Ingredients

Makes about 12 pancakes

　　1 cup yellow cornmeal

　　1/2 cup all-purpose flour

　　1 tablespoon sugar

　　2 teaspoons double-acting baking powder

　　1/4 teaspoon salt

　　1 cup fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)

　　2 large eggs

　　3/4 cup milk

　　2 tablespoons unsalted butter, melted and cooled, plus additional, melted, for brushing the griddle

　　5 slices of lean bacon, cooked until crisp

　　maple syrup as an accompaniment

　　

Step 1

In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt. In a food processor purée coarse the corn. In another bowl whisk together the corn purée, 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. Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.

　　

Step 2

Heat a griddle over moderate heat until it is hot and brush it lightly with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures 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. Serve the pancakes with the syrup.