CORN PANCAKES
Steps:
- 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 tablespoon 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°F. oven until hot, about 15 minutes.
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Mpho Seroba
s-mpho64@gmail.comThese corn pancakes are a great way to use up leftover corn. They're also a great way to get your kids to eat their vegetables. The pancakes are light and fluffy, with a slightly sweet corn flavor. My kids loved them!
Samantha Van der merwe
merwes@hotmail.comI'm not a big fan of corn pancakes, but I thought I'd give this recipe a try. I'm glad I did! The pancakes were light and fluffy, with a slightly sweet corn flavor. I served them with butter and maple syrup, and they were delicious.
jana sky
j.sky73@gmail.comThese corn pancakes are a great way to use up leftover corn. They're easy to make and they freeze well, so you can always have them on hand for a quick breakfast or snack.
Karin Hattingh
k.hattingh@yahoo.comI made these corn pancakes for dinner last night, and they were a hit! The pancakes were crispy on the outside and fluffy on the inside, and they had a wonderful corn flavor. I served them with chili and sour cream, and they were delicious.
L K E N E C E A S A R
r31@hotmail.co.ukThese corn pancakes are a great way to start the day. They're light and fluffy, with a slightly sweet corn flavor. I love the addition of fresh blueberries, which gives the pancakes a pop of color and flavor.
Borngreat Chukwu
b_chukwu100@yahoo.comI'm always looking for new and exciting breakfast recipes, and these corn pancakes definitely fit the bill. They were so easy to make, and they turned out perfectly. I loved the sweet corn flavor, and the pancakes were light and fluffy. I'll definite
Anthony Kelly
kelly.a81@yahoo.comI was looking for a gluten-free corn pancake recipe, and this one fit the bill perfectly. The pancakes were light and fluffy, and they had a great corn flavor. I'll definitely be making these again.
Bence Kusi
bence@aol.comThese corn pancakes were a great way to use up some leftover corn. They were quick and easy to make, and they turned out perfectly. I served them with butter and maple syrup, and they were delicious.
fist last
f@yahoo.comI've tried many corn pancake recipes, but this one is by far the best. The pancakes are perfectly crispy on the outside and fluffy on the inside. I love the addition of fresh corn kernels, which gives the pancakes a wonderful texture and flavor.
Ahmed DRZ1
d.ahmed24@hotmail.co.ukI made these corn pancakes for my family and they were a huge success! The pancakes were light and fluffy, with a slightly sweet corn flavor. My kids especially loved them.
Bidrohi Gibon
gibon_b21@yahoo.comThese corn pancakes were a hit at my brunch party! Everyone loved the unique flavor and fluffy texture. I highly recommend this recipe.
ariyan Akash
ariyan.akash94@gmail.comI'm not usually a fan of corn pancakes, but these were surprisingly delicious. The recipe was easy to follow and the pancakes turned out perfectly. I'll definitely be making these again.
Nahid Shaikh
ns56@hotmail.comOh my goodness, these corn pancakes were an absolute delight! The fluffy texture and sweet corn flavor were simply irresistible. I'm already planning my next batch!