Recipes
Corn Pancakes
Ingredients
- 1-¼ cups unsifted all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1-½ cups milk
- 1 large egg
- ¼ cup butter, melted
- 3 ears sweet fresh corn, husked and kernels cut from cobs (about 1-¾ cups), divided
- 2 tablespoons vegetable oil, divided
- Apricot-Maple Syrup (recipe follows)
Place broiler rack 6-inches from the heat source; preheat broiler. In medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. In small bowl, beat together milk, egg, and butter; add to flour mixture along with ¾ cup of the corn kernels; stir just until flour mixture is moistened. In 10-inch skillet with heat-proof handle (or wrap handle in several thicknesses of aluminum foil), over medium heat, place 1 tablespoon of the oil; heat until hot. Spoon ½ cup of remaining corn kernels into the center of the pan; pour ½ of the batter onto corn; spread to edges of pan. Heat until edges of pancake start to bubble. Place under broiler; broil until pancake is brown and firm in the center, about 7 minutes. Remove pancake to a serving plate; cover to keep warm. Repeat with remaining corn kernels and batter. Cut pancakes into quarters and divide among 4 plates. Serve with Apricot-maple syrup.
YIELD: 4 servings
Apricot-Maple Syrup
In a 2-cup microwavable measuring cup or bowl, combine 1 cup apricot preserves, ½ cup maple syrup, 1 teaspoon cider vinegar, 1⁄8 to ¼ teaspoon ground red pepper, if desired, and 1⁄8 teaspoon salt. Microwave at high power just until hot, 30 to 45 seconds; stir and serve.
Makes about 1-½ cups syrup.