- 1½ cups all-purpose flour
- ½ cup cornmeal
- 1 cup corn kernels
- 2 Tbs sugar
- 2 tsp baking powder
- 2 tsp salt
- 2 large eggs
- 1½ cups milk
- 2 Tbs unsalted butter, melted
- Amoretti Cinnamon Syrup for drizzling
In a large bowl, whisk the flour, cornmeal, sugar, baking powder and salt together. In a medium bowl, combine the eggs, milk and melted butter. Make a well in the dry ingredients and mix the wet ingredients into the dry ingredients until just combined. If the batter appears to be too thick, add milk, 1 tablespoon at a time. Fold in the corn kernels, and let the batter sit at room temperature for 15 to 30 minutes.
Preheat a large cast iron skillet or griddle over medium heat, or an electric griddle to 350ºF, and spray with cooking spray. Pour the batter by a scant 1/4 cup for each pancake. Do not crowd. Cook each pancake until bubbles form on top and the edges appear browned, flip them over, and continue cooking until they are golden brown on both sides. Stack the pancakes on an oven-proof plate and keep warm in a 200ºF oven until ready to serve. Repeat with the remaining batter, spraying the skillet or griddle with cooking spray between batches.
- 1 stick of butter, softened
- 1 Tbs Amoretti Mango Syrup
Place softened butter in a small bowl. Add syrup and mash with a fork to combine.
To serve, drizzle Cinnamon Syrup over the pancakes and add a dollop of mango butter.