Pancake Cookbook by Laura Sommers

Author:Laura Sommers [Sommers, Laura]
Language: eng
Format: epub
Published: 2018-05-23T18:30:00+00:00

Corn Pancakes

Ingredients:

5 ears corn

3 tbsps. unsalted butter

3 large eggs

3/4 cup whole milk

1/4 pound fresh mozzarella

1/4 cup all-purpose flour

3/4 cup fine yellow cornmeal

1 1/2 tbsps. coarse salt

1 tsp. freshly ground black pepper

about 1/4 cup vegetable oil

Directions:

Cut enough kernels from cobs to measure 2 1/2 cups.

In a food processor pulse corn until coarsely chopped and slightly wet.

Melt butter and cool.

In a bowl whisk together butter, eggs, and milk. Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper. Whisk in egg mixture until combined.

In a 12-inch nonstick skillet heat 1 tbsp. oil over moderate heat until hot but not smoking. Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through.

Add more oil to skillet as necessary between batches. Pancakes may be made 1 day ahead and chilled, covered. Reheat pancakes in middle of a 350 degrees F. oven until hot, about 15 minutes.

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