Thursday, July 16, 2009
Boots in the Oven
Sweet, sweet, sweet corn. So delicious, so in season.
But you can only eat so much of it on the cob. Even if it’s grilled, spritzed with lime juice and served with chile and salt. At some point, it just calls out to be cooked up into something awesome.
The most recent recipe to catch my attention was this batch of fresh corn pancakes from Gourmet magazine.
Anyway, check out this recipe. Not only does it rock for dinner, but you can have the leftovers for breakfast with thick drizzles of maple syrup and fat pats of butter. What? Not sayin’ you have to- just throwing it out there.
This is supposed to make 12 but I halved it and it worked quite nicely.
Fresh Corn Pancakes:
1 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
4 ears corn
3/4 cup milk
2 large eggs
2 tablespoons vegetable oil
1 stick unsalted butter, melted and cooled
Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl. Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn.
Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined. Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil.
Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.