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Corn Cakes
Published 8:52am Monday, January 16, 2012
There is something very special about pancakes for breakfast and corn pancakes are one of our favorites! There are only two of us in the house but we love to make the entire recipe and freeze any leftovers for quick “toaster” breakfasts during the week! These are also an excellent side dish served with pulled pork or pork chops.
Corn Cakes – makes 12 pancakes
3/4 cup flour
3/4 cup coarse grits or cornmeal
2 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 cup fresh or frozen corn kernels
1/2 tsp. kosher salt
3 eggs, beaten
3/4 cup sour cream
1/4 cup butter, melted (1/2 stick)
3/4 cup milk
Directions:
Preheat griddle or skillet – if you have an electric skillet, 350°.
Combine dry ingredients and corn kernels, mix thoroughly.
Beat the eggs in separate bowl. Whisk sour cream, milk, and
melted butter into the eggs. Pour the wet ingredients into the
dry and stir to blend. Do not over mix.
Using an oiled paper towel, lightly grease the surface of a heated
griddle with vegetable oil before each batch of cakes – this gives
the cakes an appealing golden color. Use a 1/4 cup measure to pour
batter onto the oiled griddle. Pancakes are ready to turn when they
are a bit dry around the edge and bubbles are appearing on the top. If freezing leftovers, cool on a rack, place waxed paper between cakes so they are easy to separate.
