Chef Wes Morton 

Grated raw corn adds sweetness (and fiber) to these fluffy cornmeal griddle cakes (or pancakes).  Adding blueberries is optional. Serve with maple syrup or jam and butter. 
Serves four to six. 

1 cup all purpose flour
1 cup fine cornmeal 
1 teaspoon baking powder
1 teaspoon baking soda 
1/4 teaspoon salt
2 eggs, separated
1 cup grated raw corn (approximately 4 ears)
1 cup buttermilk
1 tablespoon sugar
1 teaspoon vanilla
4 tablespoons melted butter, plus more for cooking
1/2 cup blueberries (optional)

Combine flour, cornmeal, baking powder and soda, and salt  in a medium bowl and whisk together.  In another medium bowl whisk together egg yolks, grated corn, buttermilk, sugar, and vanilla. Mix in melted butter. In another bowl, beat egg whites to form soft peaks (an electric hand mixer works well for this). Combine wet ingredients into the dry ingredients until just combined and fold eggs in last, making sure not to over work the batter. 

Melt butter in a heavy-bottomed frying ban (nonstick or a well-seasoned cast iron works well)  and cook pancakes over medium heat. If using blueberries, dot each pancake with a few berries before flipping.