Lunch at Grandma's: My daughter and I went to lunch at my mom's yesterday. She served the most delicious corn pancakes with a side salad using the wonderful old Honey Dressing recipe I posted yesterday. The following is the recipe the way it was originally posted. Mom made a few changes as she put it together. The end result was delectable! Unfortunately, my photos of the finished product weren't good enough to include ...
SWEET CORN PANCAKES
SWEET CORN PANCAKES
6 cups fresh sweet corn (6-12 cobs)
1 cup corn flour
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. sugar
3 eggs
6 egg yolks
2 Tbsp. freshly chopped chives
2 cup heavy cream
Salt & pepper
Butter for griddle
1) Blanch corn kernals in boiling salted water until soft (about 3 min). Drain. Chop and pulse in food processor until roughly chopped.
2) Sift together corn flour, all-purpose flour, baking powder and sugar. In medium bowl, whisk eggs and egg yolks together. Add egg mixture to dry ingredients and stir to combine. Stir in chives and cream and mix.
3) Fold in corn puree and season with salt and pepper. Warm griddle over medium heat. Season with pat of butter and laddle 1/4 cup batter onto griddle. When surface of pancake begins to bubble, flip over and cook 1 minute. Repeat with remaining batter and serve with butter and syrup.
I think I'd use frozen or canned corn to save time. I'd also use chopped green onions. These were very savory ... I might even add a pinch of red pepper flakes ...
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