Ingredients

• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 3 to 4 ears corn
• 3/4 cup whole milk
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 stick unsalted butter, melted and cooled
• Accompaniment: pure maple syrup, or salsa and sour cream

Instructions

1. Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
2. Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
3. Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
4. Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.