On 1/11/2019 6:03 PM, Wayne Boatwright wrote:
> My mother used to make thse on the occasoinal Saturday morning. I
> make them even less frequently, but I still enjoy them.
>
> Sweet Corn Pancakes (edited for clarity)
> -----------------------------------
> 2 tablespoons butter (1 ounce or 28 grams), plus additional for
> brushing pan
> 3/4 cup kernels cut from one large ear sweet fresh corn
> Note: Frozen corn kernels, thawed, also work well)
> 1/8 teaspoon (1 gram) salt plus additional for seasoning corn
> 1 large egg
> 1 1/4 cups (296 ml) buttermilk
> 1/4 teaspoon vanilla extract
> 1 tablespoon (13 grams) sugar
> 3/4 cup (3 3/8 ounces) all-purpose flour
> 1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
> 1 teaspoon (5 grams) baking powder
> 1/2 teaspoon baking soda
>
> Melt butter in a large cast iron skillet or griddle pan over medium
> heat. Add corn and saute for 4 to 5 minutes, until it begins to brown
> ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out
> skillet.
>
> Lightly beat egg in the bottom of a large bowl, then whisk in
> buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour,
> cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry
> ingredients into wet, mixing until just combined but still lumpy in
> appearance.
>
> Reheat your skillet or saute pan to medium. Brush the pan with butter
> and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes
> have bubbles on top and are slightly dry around the edges, flip them
> over and cook them until golden brown underneath. If they seem to be
> cooking too quickly (dark on the outside, raw centers) turn your heat
> down to low for the next batch and inch it up as needed. Repeat with
> remaining batter, and serve immediately with a pat of salted butter
> and a healthy dose of maple syrup.
>
They sound good, Wayne! I've made what I call cornmeal griddle cakes
but I've never added actual corn kernels to them. Mine aren't sweet
tasting.

Yours is a fond family memory. Nice! I don't recall my mother or
either of my grandmothers' using cornmeal for much of anything.

Jill

> On 1/11/2019 6:03 PM, Wayne Boatwright wrote:
> > My mother used to make thse on the occasoinal Saturday morning. I
> > make them even less frequently, but I still enjoy them.
> >
> > Sweet Corn Pancakes (edited for clarity)
> > -----------------------------------
> > 2 tablespoons butter (1 ounce or 28 grams), plus additional for
> > brushing pan
> > 3/4 cup kernels cut from one large ear sweet fresh corn
> > Note: Frozen corn kernels, thawed, also work well)
> > 1/8 teaspoon (1 gram) salt plus additional for seasoning corn
> > 1 large egg
> > 1 1/4 cups (296 ml) buttermilk
> > 1/4 teaspoon vanilla extract
> > 1 tablespoon (13 grams) sugar
> > 3/4 cup (3 3/8 ounces) all-purpose flour
> > 1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
> > 1 teaspoon (5 grams) baking powder
> > 1/2 teaspoon baking soda
> >
> > Melt butter in a large cast iron skillet or griddle pan over medium
> > heat. Add corn and saute for 4 to 5 minutes, until it begins to brown
> > ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out
> > skillet.
> >
> > Lightly beat egg in the bottom of a large bowl, then whisk in
> > buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour,
> > cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry
> > ingredients into wet, mixing until just combined but still lumpy in
> > appearance.
> >
> > Reheat your skillet or saute pan to medium. Brush the pan with butter
> > and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes
> > have bubbles on top and are slightly dry around the edges, flip them
> > over and cook them until golden brown underneath. If they seem to be
> > cooking too quickly (dark on the outside, raw centers) turn your heat
> > down to low for the next batch and inch it up as needed. Repeat with
> > remaining batter, and serve immediately with a pat of salted butter
> > and a healthy dose of maple syrup.

I make savoury corn pancakes (for my kids when they were kids,
now for their kids) which I serve with a home made tomato sauce.

Janet UK

On 1/13/2019 8:47 AM, Janet wrote:
>
>> On 1/11/2019 6:03 PM, Wayne Boatwright wrote:
>>> My mother used to make thse on the occasoinal Saturday morning. I
>>> make them even less frequently, but I still enjoy them.
>>>
>>> Sweet Corn Pancakes (edited for clarity)
>>> -----------------------------------
>>> 2 tablespoons butter (1 ounce or 28 grams), plus additional for
>>> brushing pan
>>> 3/4 cup kernels cut from one large ear sweet fresh corn
>>> Note: Frozen corn kernels, thawed, also work well)
>>> 1/8 teaspoon (1 gram) salt plus additional for seasoning corn
>>> 1 large egg
>>> 1 1/4 cups (296 ml) buttermilk
>>> 1/4 teaspoon vanilla extract
>>> 1 tablespoon (13 grams) sugar
>>> 3/4 cup (3 3/8 ounces) all-purpose flour
>>> 1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
>>> 1 teaspoon (5 grams) baking powder
>>> 1/2 teaspoon baking soda
>>>
>>> Melt butter in a large cast iron skillet or griddle pan over medium
>>> heat. Add corn and saute for 4 to 5 minutes, until it begins to brown
>>> ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out
>>> skillet.
>>>
>>> Lightly beat egg in the bottom of a large bowl, then whisk in
>>> buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour,
>>> cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry
>>> ingredients into wet, mixing until just combined but still lumpy in
>>> appearance.
>>>
>>> Reheat your skillet or saute pan to medium. Brush the pan with butter
>>> and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes
>>> have bubbles on top and are slightly dry around the edges, flip them
>>> over and cook them until golden brown underneath. If they seem to be
>>> cooking too quickly (dark on the outside, raw centers) turn your heat
>>> down to low for the next batch and inch it up as needed. Repeat with
>>> remaining batter, and serve immediately with a pat of salted butter
>>> and a healthy dose of maple syrup.
>
> I make savoury corn pancakes (for my kids when they were kids,
> now for their kids) which I serve with a home made tomato sauce.
>
> Janet UK
>
A bit like fried polenta? I enjoy that with tomato sauce.

Jill

Janet wrote:
> I make savoury corn pancakes (for my kids when they were kids,
> now for their kids) which I serve with a home made tomato sauce.

Corn pancakes with tomato sauce, eh?
This explains just why McDonald's has been
proven so successful over the past 50+ years.

Dare to post your recipe for that? If you do, I promise that
I *will* try it and give you an honest opinion. Not that
my opinion really counts. What say?

On 1/13/2019 9:45 AM, Gary wrote:
> Janet wrote:
>> I make savoury corn pancakes (for my kids when they were kids,
>> now for their kids) which I serve with a home made tomato sauce.
>
> Corn pancakes with tomato sauce, eh?
> This explains just why McDonald's has been
> proven so successful over the past 50+ years.
>
> Dare to post your recipe for that? If you do, I promise that
> I *will* try it and give you an honest opinion. Not that
> my opinion really counts. What say?
>
To me it sounds a bit like fried polenta which is often served with
tomato sauce. Nothing odd about that.

Jill

In article >, says...
>
> Janet wrote:
> > I make savoury corn pancakes (for my kids when they were kids,
> > now for their kids) which I serve with a home made tomato sauce.
>
> Corn pancakes with tomato sauce, eh?
> This explains just why McDonald's has been
> proven so successful over the past 50+ years.


> Dare to post your recipe for that? If you do, I promise that
> I *will* try it and give you an honest opinion. Not that
> my opinion really counts. What say?

Start with the tomato sauce so it can cook while you're making the
rest.

Tomato sauce; finely chop one large onion, several cloves of garlic.;
gently cook till soft then add one 15 oz can of chopped tomatoes (or
chopped fresh ones) season with s+p and herbs, simmer until done, blend
with stickblender.

Pancakes; I use canned sweet corn kernels, drained.

Make a loose pancake batter (eggs, flour, milk, s+p); stir in corn
until evenly distributed.

Heat a little oil in frying pan. Drop in spoonfuls of corn-batter;
when the underneath is golden brown flip over and cook the other side.
Keep warm while you cook the rest.

Janet UK

Janet wrote:
>
> In article >, says...
> >
> > Janet wrote:
> > > I make savoury corn pancakes (for my kids when they were kids,
> > > now for their kids) which I serve with a home made tomato sauce.
> >
> > Corn pancakes with tomato sauce, eh?
> > This explains just why McDonald's has been
> > proven so successful over the past 50+ years.
>
>
> > Dare to post your recipe for that? If you do, I promise that
> > I *will* try it and give you an honest opinion. Not that
> > my opinion really counts. What say?
>
> Start with the tomato sauce so it can cook while you're making the
> rest.
>
> Tomato sauce; finely chop one large onion, several cloves of garlic.;
> gently cook till soft then add one 15 oz can of chopped tomatoes (or
> chopped fresh ones) season with s+p and herbs, simmer until done, blend
> with stickblender.
>
> Pancakes; I use canned sweet corn kernels, drained.
>
> Make a loose pancake batter (eggs, flour, milk, s+p); stir in corn
> until evenly distributed.
>
> Heat a little oil in frying pan. Drop in spoonfuls of corn-batter;
> when the underneath is golden brown flip over and cook the other side.
> Keep warm while you cook the rest.

Thanks for that. I will try it soon.