Fresh corn pancakes - country living
12 4-inch pan
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Unsifted all-purpose flour |
| ¾ | cup | Yellow or white cornmeal |
| 1 | cup | Fresh or drained canned whole-kernel corn |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Milk |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Vegetable oil plus more for frying |
| ½ | teaspoon | Vanilla extract |
| 1 | large | Egg yolk |
| 2 | larges | Egg whites |
| Butter (opt.) | ||
| Maple syrup (opt.) | ||
Directions
1. In medium-size bowl, combine flour, cornmeal, corn, baking powder, and salt; set aside.
2. In large bowl, with wire whisk, beat milk, sugar, oil, vanilla, and egg yolk until blended. Stir in flour mixture just until batter is combined-do not overmix.
3. In small bowl, with electric mixer on high speed, beat egg whites until soft peaks form. Fold egg whites into pancake batter just until blended.
4. Heat oven to 200'F. Lightly oil a griddle or large skillet and heat over medium heat. Ladle about ¼ C batter onto griddle, spreading it gently to a 4-inch round. Cook about 2 minutes or until bubbles form and begin to break on top. Turn pancake over and cook until bottom is golden brown. Remove pancake and place on a baking sheet and keep warm in oven. Repeat with remaining batter. Serve pancakes with butter and warm maple syrup, if desired.
Country Living/Oct/94 Scanned & edited by Di Pahl & <gg>