We are celebrating Colonial Day at our school today. Yours truly is in charge of making corn pancakes. I am going to talk to the kids about the ways corn was used and how they ground the corn to make flour, meal, and grits. Fun!I looked at a few recipes for pancakes and then came up with my own. It is fantastic --well, my family thinks so... It couldn't be easier and I know I will use it for breakfast, lunch, and dinner! It would be great at breakfast time with a fried egg. It would be great at lunch with a side salad. It would be a lovely little appetizer with some creme fraiche and smoked salmon. I also think it will be great with black beans and avocado. I would prefer to use fresh corn in this recipe but none is available right now. The frozen corn worked very well in the place of fresh.
Colonial Day Corn Pancakes
3/4 cup corn flour (this is not cornmeal it is much finer --I used Bob's Red Mill brand)
1/2 cup corn grits (I also like Bob's Red Mill brand for grits)
1/2 teaspoon kosher salt
2 teaspoons baking powder
2 large eggs
1 cup milk (I might try this with buttermilk --would be great I am sure)
2 Tablespoons unsalted butter, melted
1/2 cup of corn kernels (fresh preferred but frozen will do)
Put about a teaspoon of butter in your pan or wipe the griddle with oil (do this before heating!). Heat non-stick or cast iron griddle or fry pan on medium heat. In a small bowl, use a fork to mix the corn flour, corn grits, salt, and baking powder together and set aside. In a large bowl whisk together (you can just use a large fork for this) eggs, milk and melted butter. Add the dry ingredients and stir together --batter will be loose not thick. Depending on the size of pancake you want --about 1/8 cup to 1/4 for large pancakes --drop batter onto hot pan or griddle. Add a few corn kernels to the top of each pancake on griddle. Cook for about 2-3 minutes until bubbles form on surface. Using a spatula to flip pancakes to the other side and allow to cook for another couple minutes. Enjoy!!