Adapted from The Essential New York Times Cookbook
To know me is to know that I love any excuse to serve pancakes for dinner. I found this recipe in Amanda Hesser’s recently published cookbook, then altered it a bit to create pancakes with a looser, creamier batter. I loved the result – savory cakes filled with a generous heap of crunchy fresh corn – and hope you will, too. This recipe makes about eight 4-inch pancakes, so it’s an easy lunch or a light vegetarian supper. For a hungry family of 4 or more, double the recipe or serve as a side dish.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Alicia, this looks so good ! Thanks for giving me another great idea with all the delicious corn we have around.
Must try this one soon.
Love these! Have to say though I needed to add 1 more egg and a bit more corn meal to hold them together in the pan! Would be so good with red pepper or crab! I also used the corn meal from the bulk bin at whole foods and it added a bit of crunch. ( It was a very rough milled corn meal)
Thanks for another great twist on what to do with corn!
Great ideas, Krista! I did find that I had to work with the batter a bit to keep it together in the pan. Not quite as easy to work with as regular pancake batter, but mighty tasty for your effort. I will be checking out the rough milled corn meal from Whole Foods…mine is rather fine and I’m almost out. Thanks for your comment.
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