Sweet pancakes with canned corn

Ingredients:

• 1 cup premium wheat flour
• 1 cup corn flour
• 1/4 cup sugar
• 1.5 tsp baking powder
• 3/4 cup canned corn, drained
• 1 egg, beaten
• 1.5 cups milk + more as needed
• 2 tsp vegetable oil + extra for frying
• Maple syrup, for serving

Preparation:

1. In a large bowl, combine the wheat and corn flours, sugar, baking powder, and 1 teaspoon of coarse salt. In a medium bowl, combine the canned corn, egg, milk, and vegetable oil. Pour into the bowl with the dry mixture and stir. Let the dough rest for 5 minutes.
2. Preheat oven to 90°C. (This is necessary to keep the finished pancakes warm while you bake the rest.)
3. Pour about 1 tablespoon of vegetable oil into a cast iron skillet and spread it over medium-high heat.
4. When the oil begins to shimmer, add 1/4 cup of batter to each pancake. Gently spread them into circles, if necessary. Flip the pancakes when bubbles begin to form on the surface of the batter and the bottoms are golden, about 2 minutes.
5. Once the second side is golden brown, transfer the pancakes to a baking sheet and place in a warm oven. Fry the remaining pancakes and serve with maple syrup.