Ingredients:
1 cup corn kernels (fresh, frozen, or canned; if using frozen, thaw first)
1/2 cup all-purpose flour
1/4 cup cornmeal (for extra texture, optional)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/3 cup milk (or buttermilk for extra fluffiness)
1 tablespoon sugar (optional, for a slightly sweet pancake)
1/2 teaspoon vanilla extract (optional)
1 tablespoon melted butter or vegetable oil (plus more for cooking)
Instructions:
Prepare the Batter:
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HEAVENLY WHITE SNACK CAKE
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