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From: ellenlamel@earthlink.net (Ellen Lamel)
Newsgroups: rec.food.recipes
Subject: Corn Pancakes
Followup-To: rec.food.cooking
Date: 9 Oct 1998 06:17:33 -0600
Organization: earthlink.net
Reply-To: ellenlamel@earthlink.net (Ellen Lamel)
NNTP-Posting-Host: boofura.swcp.com

Corn Pancakes  

serves 2

1/3 cup buttermilk
2 large or 2 1/2 small ears corn
1/3 cup white flour
1/3 cup cornmeal
1 egg,
1/2 tsp baking powder
1 tsp salt
chopped green onion to taste

Grate corn on a corn or other grater. This should produce something of the
consistency of loose batter. Add buttermilk and egg, mix. Mix the flour and
cornmeal with the salt and baking powder. Add the flour mix to the wet
ingredients. Mix briefly and stir in green onions. The consistency should
be moderately stiff, more like fritters than pancakes. If needed, add more
flour and/or cornmeal. Heat a griddle or large frying pan, grease lightly,
and add dollops of batter. I use a 1/4 cup ladle to make nice size
pancakes. These won't form bubbles, you have to lift them to check
doneness. They should be nicely browned. I serve them with sour cream,
sometimes mixed with cilantro. To make them more of a "southwest" style
side dish, add some chopped hot peppers. Jalapenos would be good, wimps
like me might prefer a milder chile, chile heads will prefer hotter
peppers.

For 3 servings increase corn to 3 ears; buttermilk, cornmeal and white
flour to 1/2 cup.


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