- Heat oven to 400°
- Trim all excess silk and dangling pieces from corn husks, so that the ears are neat and no extra bits will catch fire in the oven. If your corn has been in the fridge a few days and has dried out a bit, soak in water for 10 minutes and pat dry before roasting.
- Roast corn in husk for 12 minutes, remove from oven and let cool.
- Remove husks and corn silk.
- Trim kernels from the cob using a sharp knife.
- Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
- Mix Birch Benders and water until just combined.
- Fold in 1 cup corn kernels and all chopped basil
- Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
- Cook until bubbles have formed and popped.
- Turn Once.
- Remove from heat.
- If making a larger batch, pancakes can be stored in a 200° oven while you finish cooking.
- Garnish with more corn and a whole sprig of basil, and serve with syrup of your choosing.
Roasting the corn brings out the natural sweetness in each kernel and we guarantee it’s worth the effort.