Sweet, sweet, sweet corn. So delicious, so in season.
But you can only eat so much of it on the cob. Even if it’s grilled, spritzed with lime juice and served with chile and salt. At some point, it just calls out to be cooked up into something awesome.
The most recent recipe to catch my attention was this batch of fresh corn pancakes from Gourmet magazine. (Or more accurately, they caught Girlie’s attention and she got to thinking that it might be a good idea if I whipped up a batch for dinner. She’s so smart.)
Since we’re currently in a vegetable wonderland here in our Texas gardens, I figured that I could whip up a little meat-free feast to accompany the warm, buttery, lightly caramelized flap jacks. You know, like some roasted okra, tomato and goat cheese salad, and a tangy pan-fried eggplant mash. Mmmm… mash…
Anyway, check out this recipe. Not only does it rock for dinner, but you can have the leftovers for breakfast with thick drizzles of maple syrup and fat pats of butter. What? Not sayin’ you have to- just throwing it out there.
This is supposed to make 12 but I halved it and it worked quite nicely.
Fresh Corn Pancakes:
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 4 ears corn
- 3/4 cup milk
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 stick unsalted butter, melted and cooled
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.
-Logan.
it all looks great, but especially the pancakes. i like 'em slightly crispy around the edges...we have so much sweet corn for sale here (nebraska, go figure), it's out of control. we could have a pancake extravanganza.
Posted by: Krista | Friday, 10 July 2009 at 07:35
Great idea for Sunday breakfast - thanks!!
Posted by: Ling | Friday, 10 July 2009 at 09:25
Krista- Corn in Nebraska? Are you sure? Actually I imagine buying like a truck load of it and making one of those ball pits but just filled with ears of corn. That would be kinda awesome.
Ling- No problem, that does sound yummy.
Posted by: Logan @ Boots in the Oven | Friday, 10 July 2009 at 10:45
Um, can I come over for breakfast AND lunch? Corn isn't crazy cheap in CA yet. Can't wait to try this recipe when 10 ears go for a buck ;-)
Posted by: Gastronomer | Friday, 10 July 2009 at 16:24
mmm this sounds delicious!
Posted by: Cooking With Dia | Friday, 17 July 2009 at 16:50
Ummm . . . how is a corn pancake that much different from a corn fritter, save for griddling versus frying?
Posted by: Marchbanks | Saturday, 25 July 2009 at 17:37
Oops - thanks, all!
Has corn gotten cheap yet in Cali, Gastronomer? Local corn didn't do too well here this year... way too dry.
Marchbanks, I think you've exactly hit on the difference!
Posted by: Rachel @ boots in the oven | Sunday, 09 August 2009 at 17:22