Corn Cakes (sugar-free) or regular
linda mcnamara
Nice way to use fresh corn in the Summertime, or for a harvest dinner party in Autumn.
ingredients
- 1/4 Cup yellow cornmeal
- 1 Cup water
- 3 tbs. butter
- 3/4 Cup unbleached flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 2 eggs, lightly beaten
- 1/2 Cup milk
- 1/4 Cup sour cream
- 2 tbs. Torani sugar free vanilla
- OR 2 tbs. maple syrup
- 1/2 cup (or one cobs worth) corn kernels
directions
- 1
1.
- 2
Combine the cornmeal and water in a small saucepan and cook, stirring over medium heat until thick and porridge-like, about 3 minutes. Then add the butter and stir until smooth. Set the mixture aside to cool slightly.
- 3
2.
- 4
Combine the flour, salt, baking powder, and baking soda in a bowl, and mix well.
- 5
3.
- 6
Stir the eggs, milk, sour cream, and your choice of syrup flavoring into the cooled cornmeal mixture. Then gently fold in the flour mixture and the corn. Stir thoroughly.
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4.
- 8
Lightly grease a griddle and place it over medium heat. (if using electric griddle heat to 350°.)Drop by tablespoons only the hot griddle and cook until the edges of the pancakes are dry, the tops are bubbling, and the undersides are golden, 1 minute. Turn, and cook 1 minute on the other side. Serve immediately.
notes
These little pancakes are delicate, rich and lightly sweetened. They are delicious on their own, with just a sprinkling of powdered sugar.
Source: The New Basics
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