Mexican Corn Hotcakes by Epicurious

Ingredients

• 2 cup fresh corn kernels
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup brown butter, melted
• 1/2 cup piloncillo (or dark brown sugar), grated
• 1 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh pomegranate seeds (for garnish)
• 1/2 cup ricotta cheese (for garnish)
• 1 tsp lemon zest (for garnish)
• 1/4 cup cajeta (for serving)

Instructions

1. Combine corn kernels and buttermilk in a blender and process until completely smooth.
2. Add eggs, brown butter, grated piloncillo, and vanilla to the blender and pulse until combined.
3. Add flour, baking powder, baking soda, and salt to the mixture; pulse just until the batter is smooth and no flour streaks remain.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup portions of batter onto the skillet for each hotcake.
6. Cook for 2-3 minutes per side, turning when bubbles appear on the surface and the edges look set, until golden brown.
7. Serve hot topped with a dollop of ricotta, a sprinkle of lemon zest, fresh pomegranate seeds, and a drizzle of cajeta.