Ingredients

• 2 cups Fresh corn kernels
• 1 cup All-purpose flour
• 1/2 cup Milk
• 2 Large eggs
• 1/4 cup Granulated sugar
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 2 tablespoons Unsalted butter, melted
• as needed Vegetable oil
• 1/2 cup Cajeta (goat's milk caramel)
• 2 tablespoons Milk (for sauce)
• 1 cup mixed Fresh red berries (strawberries, raspberries, blueberries)
• optional Powdered sugar

Instructions

1. 1

   For the hotcakes: In a food processor, blend 1 cup of fresh corn kernels with the milk until coarsely smooth. Set aside.

2. 2

   In a large bowl, whisk together the eggs, sugar, baking powder, salt, and melted butter. Stir in the blended corn mixture and the remaining whole fresh corn kernels.

3. 3

   Add the flour and mix just enough to combine; do not overmix, a few lumps are fine.

4. 4

   Heat a non-stick skillet or griddle over medium-low heat and add a little vegetable oil.

5. 5

   Pour about 1/4 cup of batter per hotcake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.

6. 6

   For the cajeta sauce: If the cajeta is too thick, gently warm it with 2 tablespoons of milk in a small saucepan over low heat, stirring until it reaches the desired consistency.

7. 7

   Serve the hotcakes warm, drizzled with cajeta sauce and garnished with fresh red berries. Dust with powdered sugar if desired.