Jump to content


Photo
- - - - -

Corn Pancakes


  • Please log in to reply
2 replies to this topic

#1 phalanxausage

phalanxausage

    Atomic Chef! and Full-Time Francophile

  • Members
  • PipPipPipPip
  • 3164 posts

Posted 20 August 2016 - 08:31 PM

This is a French Grandma dish that I have been making all the time lately. They go with all kinds of savory dishes- shrimp, roast beef, pork chops, whatever. The batter comes together in less time than it takes to heat up the skillet on an electric stove. If you make them large, you can knock them out in two batches, which takes about 7 minutes of cooking & is good for three people. I know, canned corn is freaking evil but trust me, these are great.

 

1 can of corn, drained.

2 eggs

1 heaping 1/4c scoop flour, or 6 tb if you want to get precise

Goodly pinch of salt

Oil of your choice

 

Heat a large non-stick skillet on medium heat. Combine & puree all ingredients. It won't get completely smooth but do the best you can. Add some butter, oil, or what have you to the skillet, then add batter in 2t (nicer looking, little cakes) or 1/4c (knocks 'em out fast) portions. Cook 2 minutes one side, 1 minute on second side. Remove to paper towel lined pan, keep warm in oven if necessary.



#2 Poptop

Poptop

    Frequent Member

  • Patron
  • PipPipPipPip
  • 5011 posts
  • LocationCoconut Creek, FL

Posted 22 August 2016 - 10:35 AM

We make similar cakes often adding finely diced poblano and some wild rice. Possibilities are endless.

#3 Augie1991

Augie1991

    8 Lives

  • Members
  • PipPipPipPipPip
  • 23499 posts

Posted 30 December 2016 - 07:39 PM

i loved eating this type of cornbread when we lived in Kentucky!


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users