I think I was meant to live in a place where the weather is warm all year long. I just love summer; the sunshine, being outdoors, wearing summertime clothing, and especially the gardens and fresh produce to eat. That’s why I go kicking and screaming into Fall, hanging onto the last remnants of summer.
One of the foods I particularly enjoy is fresh corn. Mostly we eat it on the cob either steamed or grilled and slathered with butter. As the season begins to wind down, however, I begin to cut the kernels from the cobs and freeze them so I can continue to enjoy the corn later on in other ways. This recipe is one which uses kernels of corn in a non-traditional way: in creamy pancakes.
Since the amount of corn in these is substantial, and the pancakes are quite filling, they can stand in for a meal by adding some meat such as ham or sausage. I like to make these for a Sunday night supper after a busy day outside.
CORN PANCAKES WITH LEMON-CHIVE CREAM
- 1/4 cup light sour cream
- 2 Tablespoons chopped fresh chives
- 1 teaspoon grated fresh lemon rind
- 1/2 cup flour
- 1/2 cup yellow cornmeal
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 1/4 cups fresh corn kernels, divided (about 3 ears)
- 2/3 cup low-fat buttermilk
- 3 Tablespoons butter, melted
- 1 large egg
1. Combine first 3 ingredients in a small bowl and chill.
2. Combine flour and next 5 ingredients – through pepper- in a medium bowl.
3. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed. Add pureed corn mixture to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn.
4. Pour about 2 Tablespoons batter per pancake onto a hot nonstick griddle or large skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn over; cook another 3 minutes or until bottoms are lightly browned.
Keep pancakes warm in a low oven while you finish cooking all of them. Serve with the chive cream to dollop on top.
SOURCE: Cooking Light, August, 2012