Fresh Corn Pancakes
['1 cup all-purpose flour', '4 teaspoons baking powder', '1 tablespoon sugar', '3 to 4 ears corn', '3/4 cup whole milk', '2 large eggs', '2 tablespoons vegetable oil', '1 stick unsalted butter, melted and cooled', 'Accompaniment: pure maple syrup', 'or salsa and sour cream']
Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
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