Two Very Different Versions of Corn Pancakes

I love the kind of cooking that barely needs measurements. I also love corn. Here are two examples of how easy good cooking can be. The first recipe is a family recipe of India Clark's..my son Max's girlfriend..yet another food obsessed member of my growing clan..Her family makes this with their leftover corn. The recipe uses fresh corn on the cob and eggs. The fat and or flavors vary at will. The  second pancake is made of cornmeal and rice flour. Both recipes are easy to make, delicious and gluten free.

  

Fresh Corn on the Cob Pancakes

Chopped Onions or Shallots to Taste
Fresh Sweet Corn on the Cob or Frozen Kernels thawed roughly one to one egg
Herbs
eggs
salt and pepper

1. Saute onions or shallots in butter or oil or rendered bacon fat and set aside in a bowl to cool

2. Cut the cooked corn off the cob into the bowl— 1-2 ears should be enough for 1-2 people 

3. Chop fresh herbs and add to the mixture. Chives, parsley, sage, basil, tarragon, thyme, sorrel, chervil and lemon balm all go well with corn. Make your own creation.

4. Add egg and mix in there should be enough liquid to rise close to the level of the corn..about one egg per ear of corn

5. Add salt and pepper to taste

6. Spoon onto a hot skillet with fat, use the back of your spoon to flatten them a bit..make smallish cakes so they are not too big to easily flip. Turn as  the bottoms begins to brown.

7. Enjoy as is, or with your favorite hot sauce, ketchup, syrup, sour cream.... whatever strikes your fancy and matches the accompaniments

Note: it might be worth trying a sweet version. Try adding a bit of sugar, vanilla and nutmeg with a little orange zest. if you do this and it works well let me know!

Corn Meal and Rice Pancakes

 

 

 3/4 Cup Corn Meal or Corn Flour

1/2 cup Brown or White Rice Flour

1/2 Teaspoon Baking Powder

1//4 Teaspoon Baking Soda

1/2-2/3 Cup Boiling Water

1/2 Cup Buttermilk or to Taste

1 Egg

1 Tablespoon Melted Butter

Pinch of Salt

1 Teaspoon of Sugar

Measure the corn meal or corn flour into a bowl.  

Stir in boiling water and wait 5 minutes for the meal to expand and soften.

Alternate mixing in rice flour, salt buttermilk and sugar. Mix in  the egg and the melted butter. Add the baking powder and baking soda last mixing in well. The type of pancake you get will depend on the thickness of the batter. If you want thick and fluffy your mix should be fairly thick if you want thin and crispy it should be more liquid. Adjust the buttermilk accordingly. 

Melt the butter or oil or bacon fat in a non-stick pan..just a little will do as you don't want greasy pancakes..Then over medium to medium high heat cook on one side til bubbles form and it looks to be drying out a bit..then flip and brown on the other side. I like to make one first to test the heat before I pour them in quantity.

Serve with real maple syrup that has been warmed.

Note: I like fruit in my cakes. I use berries or peaches or apples depending on the time of year. I found an ice cream scoop works well for a measurer and I can add the fruit to it just before it goes into the pan. You can make the fruit to order this also allows you to custom order the cakes for a crowd.