Sweet-Corn Pancakes with Pickled Beets and Fromage Blanc Recipe

Makes about 24 pancakes

1 cup flour
½ cup fine stone-ground cornmeal
1 teaspoon sugar
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
2 ears fresh sweet corn, shucked
1 duck egg or 2 medium chicken eggs
¾ cup goat’s or whole cow’s milk
½ cup buttermilk
2 tablespoons unsalted butter, melted, plus more for griddle
8 ounces fromage blanc or goat cheese
½ cup diced pickled beets
3 tablespoons chopped chives

1. Preheat oven to 200°F. In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda; set aside. Working over another large bowl, slice off corn kernels, then scrape cobs with a spoon to release corn liquids into the bowl; add egg(s), milk, buttermilk, and melted butter, and stir to combine. Pour wet ingredients into dry ingredients, mixing until just incorporated.

2. Place a griddle or large cast-iron skillet over high heat and add butter. Once butter starts to sizzle, working in batches, spoon batter onto griddle, a tablespoon at a time; cook until surface bubbles appear, about 1 minute, then flip and cook 1 minute more. Transfer pancakes to a rimmed baking sheet in a single layer and keep warm in oven. Repeat until all batter has been used.

3. To serve, place pancakes on a warm platter and top each with a generous dab of cheese, a few pickled beets,
and a sprinkle of chives.