Cheddar and sweet corn Pancakes

Pancakes are a wonderful breakfast tradition. Plain and simple buttermilk is always a classic, but this is one of my favorites to make. It goes delightfully well with honey, instead of syrup or pesto, if you prefer.

1-1/4 cups all-purpose flour
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1-1-1/4 cups milk
4 tablespoons butter, melted and cooled
2-3 ears sweet corn
butter for frying
2 cups grated cheddar cheese

1. remove corn kernels from cobs using your preferred method. I generally just slice them off with a sharp knife. Set aside.
2. Mix together dry ingredients
3. Beat the eggs and mix them in to dry ingredients along with melted butter and milk.
4. Over medium high heat, melt frying butter in skillet. When butter is bubbling, pour out pancakes around 4-5 inches in diameter
5. When pancake is brown on one side, sprinkle a good amount of shredded cheddar on uncooked side before flipping. Then cook until cheese is crisp and golden brown.
6. Serve hot with syrup or topping of your choice.