I have righted a great culinary wrong. My grandmother – maker of excellent pot roast, chef of Brie souffle, baker of “death bars” (so sweet good they almost killed you), a lover of great good and tasty food – used to scrape the kernels off any leftover corn-on-the-cob, mix up a batch of Bisquick pancake batter, stir the kernels – tough and flavorless – into the batter, cook the pancakes, and act like we were supposed to be grateful.

Those corn pancakes were not delicious. They weren’t even good. Yet the entire concept of “corn pancake” is a good one. It took some mis-communication, a tempting farm stand, and the acquisition of too many fresh, delicious ears of corn sitting on the kitchen counter to finally jar my life-long desire to fix those pancakes to the surface of conscious action, but I did it. Buy a few more ears than you need and give these sweet corn pancakes a try. Let me know what you think.

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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
Writer: mollywatsonwrites.com
Blogger: thedinnerfiles.com
Recipe Wizard: localfoods.about.com
Radio Girl: eatthatradio.wordpress.com
tweeter: twitter.com/mollywatson
teacher: mediabistro.com/courses/cache/instr404.as

[ Photos courtesy of smaku, and Molly Watson. ]