FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
CILANTRO CORN PANCAKE
Make and share this Cilantro Corn Pancake recipe from Food.com.
Provided by dicentra
Categories Corn
Time 20m
Yield 12 pancakes
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, baking powder, baking soda, sugar and salt.
- Stir in cornmeal.
- In another bowl, lightly beat egg.
- Add yogurt, oil, corn chiles, cilantro and scallions.
- Add to dry ingredients until combined.
- Place a large skillet over medium high heat. Brush with oil, then drop batter by large tablespoons onto griddle.
- Cook until tiny holes form on each pancake.
- Turn pancakes and brown the other side.
Nutrition Facts : Calories 84.1, Fat 3.7, SaturatedFat 0.9, Cholesterol 18.1, Sodium 148.5, Carbohydrate 10.8, Fiber 0.8, Sugar 2, Protein 2.5
FRESH CORN PANCAKES
Provided by Ian Knauer
Categories Milk/Cream Blender Breakfast Brunch Side Kid-Friendly Quick & Easy Dinner Corn Pan-Fry Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (make about 12 pancakes) servings
Number Of Ingredients 9
Steps:
- 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.
LEFTOVER GRILLED CORN PANCAKES
(All measurements approximate)
Provided by Mark Bittman
Categories quick, side dish
Time 30m
Yield Enough for 4 to 6 people
Number Of Ingredients 11
Steps:
- Combine, in a big bowl, the cornmeal, flour, salt, and pepper.
- Throw half the corn into a food processor, with the chile, cilantro, basil, garlic, lime juice, and egg. (You can reserve and hand-chop some of the herbs if you want prettier, green-flecked pancakes. I'm too lazy.) More-or less puree; it need not be perfectly smooth, but you want to release some of the starch from those kernels.
- Stir the pureed mixture and remaining corn into the dry mixture. Heat about 1/4-inch of oil in a skillet and make big pancakes, turning carefully, once. Serve hot, with - if you like - lime wedges and minced chiles.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams
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