Sweet Corn Griddle Cakes

From the garden

• 3 ears sweet corn, kernels cut from the cob (about 2 cups)
• 2 tbsp fresh chives, snipped (optional) — for a savory version

From the pantry

• 1 cup all-purpose flour — whisked with 1½ teaspoons baking powder
• 2 tbsp granulated sugar
• 2 eggs
• ¾ cup milk
• 2 tbsp butter, melted — plus more for the griddle and for serving
• ½ tsp salt
• honey (optional) — for serving

1. Stand each ear in a wide bowl and slice the kernels off with a sharp knife, then scrape the cobs with the back of the blade to press out the sweet, starchy milk — that scraped milk is what binds the cakes and deepens the corn flavor.
2. Whisk the flour with the baking powder, sugar, and salt. In a second bowl, whisk the eggs, milk, and melted butter, then stir in the corn kernels and their milk (and the chives, if going savory).
3. Fold the wet mixture into the dry just until no flour streaks remain — the batter should be thick and heavy with kernels.
4. Heat a griddle or wide skillet over medium heat and film with butter. Drop scant ¼-cup rounds and flatten slightly; the batter doesn't spread on its own. Cook 2–3 minutes per side, until golden brown and the edges look set — the kernels will char a little where they touch the pan, which is exactly right.
5. Hold finished cakes in a 200°F oven while you work through the batter. Serve hot with butter and honey — or skip the honey and top each stack with a fried egg.