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Sunday, September 19, 2010

Corn-cakes (Corn Pancakes)

With the end of summer comes the notion of not being able to find fresh corn and other summer veggies at the local fruit and vegetable stand.  So, I am making corn cakes to celebrate the change in season and to welcome Fall ingredients to our kitchens.

Corn-cakes (Corn Pancakes)

Ingredients:
•    10 ears of yellow corn (about 5 cups kernels) fresh is best, but frozen can be used.
•    2 tablespoons sugar
•    1/4 cup milk
•    Pinch salt
•     ¼ cup pancake mix

Directions:
Remove kernels from husk of corn using a sharp knife. Set aside a cup of Kernels and puree the rest in a blender. Mix in the sugar, milk, salt and pancake mix. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" and top them with some of the reserved kernels before flipping the corn-cakes.  Cook for 2-3 minutes. Flip the cake and continue to cook for another 2-3 minutes. Serve with butter and fresh mozzarella.


Top your corn-cakes with kernels 

Flip and cook 2 - 3 minutes 

 Serve them with butter and a slice of fresh mozzarella 
Set the table and have a great meal with family and friends!

3 comments:

JamieBelles said...

This is amazing!

Carlos said...

Thanks Jamie!

Daniel said...

This is a brilliant idea... I might have to steal this one.

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