Monday, 16 September 2013

Fresh Corn Pancakes

Corn season is drawing to a close, and perhaps it's not quite as nice just eaten off the cob as it was. Especially if you forget you have it in the fridge for 4 days, as I did. Ooops. Still, modern corn keeps much better than it used to, and it worked very well in these yummy little pancakes.

We ate them for breakfast, but I can see them making a nice side dish as part of a regular meal. The amount of corn does make them softer than regular pancakes, and they will cook a bit slower too, so allow for that. 

12 to 16 pancakes (4 servings)
45 minutes prep time

Fresh Corn Pancakes

2 large eggs
2 tablespoons mild vegetable oil
kernels cut from 4 cobs fresh corn
1 tablespoon sugar
1/2 teaspoon salt
2/3 cups soft unbleached flour
2 teaspoons baking powder
extra oil for cooking

Put all the ingredients in the order listed into the bowl of a blender. The corn should be raw; cut the kernels off in rows onto a large cutting board then scrape the cobs well before putting it all (er, not the cobs) in the blender.

Preheat the oven to 200°F, with a heat-proof plate in it to put the pancakes as they finish cooking. Heat a large skillet (or two) over medium-high heat, with enough oil to cover the bottom of the pan(s) completely. Blend the pancake batter until very well mixed and smooth.

Pour 3 4" pancakes into the pan, and cook for 3 or 4 minutes on each side until well browned. Put the finished pancakes in the oven to keep warm, and continue cooking the rest of the batter, adding more oil to the pan as needed to prevent sticking and to keep the pancakes browning properly, as opposed to scorching. Note that the temperature to cook these should be a shade lower than the usual temperature used to cook pancakes, and they will take a little longer to cook. The finished pancakes will still be quite soft in texture.

Serve as you like, with butter and maple syrup, which is what we did, or with little breakfast sausage and broiled tomatoes, which is what we didn't, due to the lack of any sausages and being to lazy to go pick tomatoes. Not to mention we scoffed the lot, just the two of us. If we were more moderate, this recipe would cut in half quite nicely. Oh well, next time.

1 comment:

Dan said...

These sound interesting!