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Corn Pancakes

August 23, 2010

Growing up, one of my family’s favorite dinners was Corn Fritters and Smokey Link sausages. So much so that when picking our birthday dinner menu it was almost a guarantee that is what we’d ask for. Lucky parents mine were as this was a cheap meal. It all changed when my brother Ken, at around age 16, said he wanted Surf and Turf. I can only imagine my Mother’s surprise. I don’t remember how she handled it but I’m sure he got his surf and turf, we all must have.

 I don’t have a deep fryer like my Mom did and as time went on and slowly the house emptied one by one she moved onto Corn Oysters or as we like to call them now Corn Pannycakes. With the super sweet Mirai corn so readily available I used it to make dinner the other night, steamed a couple of ears then cut the kernels off the cob. Rather than making the batter from scratch which I’m going to give you incase you are feeling motivated, I pulled out the go-to-favorite at my house, Krusteaz Buttermilk Pancake Mix. It used to be only available on the West Coast and when it made its way East a good friend from Portland told me about it. These pancakes go together easily and while they cook, heat some Smokey Link Sausages (there is now a turkey version available with about half the fat) in a cast iron skillet to get them a little crispy and break out your best maple syrup. A little butter on top of each cake is the crowning touch before drizzling with the syrup. All this to celebrate and we didn’t have anyone to sing Happy Birthday to.

Corn pancake with maple syrup

Corn Pancakes – Makes about 12 pancakes. Serves 3-4

1 c. flour

1 tsp. baking powder

1/2  tsp. salt

2 cups corn kernels

6 Tbsp. Milk

2 eggs beaten

Mix dry ingredients in a small bowl. In a larger bowl mix eggs, milk and corn. Stir in dry ingredients until moistened. Drop by spoonful onto well oiled skillet, medium heat. When batter begins to bubble on top, turn over and cook until browned. Keep in warmed oven on a baking sheet if making enough for a crowd. Serve with butter and maple syrup.

Corn Fritters (for the real deal Miller Birthday dinner)

1 can creamed corn

1 can whole corn

1 tsp. salt

1/2 tsp. pepper

4 egg yolks

2 cups flour

2 tsp baking powder

4 egg whites – well beaten to soft peaks

In a large bowl beat egg yolks. Add all ingredients except egg whites and mix well. Fold in egg whites that have been beaten to soft peaks. Drop by spoonful into hot oil, cooking  until golden brown. Drain on paper towels. Place on baking sheet in warm oven until ready to serve.

 

Freshly steamed Mirai super sweet corn from Twin Garden Farms in Harvard, Illinois

Krusteaz Buttermilk Pancake Mix is a quick alternative to batter made from scratch

Cook ’em up on a hot griddle ’til they bubble then flip

 

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3 Comments leave one →
  1. August 28, 2010 4:08 pm

    Yum. I love this idea, and will try it with the Mirai. (Have wondered if the Mirai is worth the premium price, but will take your word for it!)

    Am wondering about a savory/sweet version with the corn and peppers with chives or some other fresh herb. Any thoughts or recommendations?

  2. August 28, 2010 6:53 pm

    Hi Jessica – I’m sure a savory version would be great. My Mom used to put butter and salt on them but us kids liked the syrupy version. Red peppers and chives would look pretty too. Give the Mirai a try, I promise you won’t be disappointed. We had it for dinner tonight and I made it cut off the cob with avocado, tomato and shrimp all tossed with a light dressing. I’ll post it another day as I didn’t take photos so need to recreate.

  3. August 29, 2011 3:53 pm

    These are great, but with summer here, they might be great with roasted corn off the cob. Maybe topped with some almond butter! My mouth is watering. Corn cakes are true south cooking.

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