Corn Cheddar Pancakes

Ingredients:

• 0.5 cups premium flour
• 0.5 cups yellow corn flour
• 1 tbsp. sugar
• 1 tbsp baking powder
• 1 teaspoon coarse salt
• 2 tbsp unsalted butter, plus extra for frying
• 1 large egg
• 1 cup low-fat yogurt or kefir
• 0.5 cups grated sharp cheddar
• 1/3 cup canned corn, rinsed (optional)
• 1 tbsp. l. dried chives
• For serving: butter and maple syrup

Preparation:

1. In a bowl, mix together wheat and corn flour, sugar, baking powder and salt.
2. In a large nonstick skillet, melt the butter over medium heat. Set aside to cool slightly while you prepare the other ingredients.
3. In a large bowl, combine the egg and buttermilk. Whisking constantly, pour in the melted butter and mix until smooth. Fold in the flour mixture just until combined. Be careful not to overmix the batter. Stir in the cheddar, corn, if using, and chives.
4. Place the skillet over medium heat and add enough butter to coat the bottom of the pan. Pour about 1/2 cup of batter into the pan, spreading it out gently to form a thick circle. Cook until bubbles appear on the surface, 1-2 minutes.
5. Flip and cook until golden brown, about 1-2 minutes more. Add a little butter before pouring the batter back into the pan (this will help the corn pancakes rise). Serve immediately, garnished with more butter and maple syrup, if desired.