Home Forums Hunting & Shooting Food, Cooking, and Game Preparation March Recipe: Corn Pancakes

This is a nice simple one that is a family tradition from my moms side.
I was thinking that I should have taken July because we enjoy these the best when the fresh corn is in during the summer, but March works because it is sugaring time in New England.

The base is any pancake batter.

I like to make my own,

1 1\2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1\2 cup milk
1 egg
3 tablespoons butter

Mix the dry ingredients and then add the egg and milk. Mix in the butter melted. For this dish a more runny mix is OK.

In the summer we always cook more corn than needed for dinner (Boiled shucked or Grilled with husk on and tassels removed). The extra is cut off the cob and saved for the next days breakfast. This corn is mixed in a bowl with the batter (Just enough batter to hold the corn together) and fried in a buttered skillet till golden brown. The Idea is to just stick the corn together enough so it can be flipped when one side is done. The result is served with warm Maple Syrup.

Now the part that matters. This tradition is not set in stone. I make them with canned corn and Bisquick if that is all that is in camp, and if all you have is Aunt Jimima corn syrup enjoy. Not expensive or hard to find items, but a favorite in my house on a Saturday or Sunday morning for sure. If you have a load of fresh silver queen sweet corn and a nice sample of medium amber maple syrup it is a Home Run. A great way to start off the morning before a big work project or fishing trip. My kids always ask for more.

Nice recipe. My family makes savory pancakes with squash flowers every summer and we put sweet corn after the flowers run out. I haven't seen Silver Queen corn here in 2 or 3 summers. I like it too. It's going to have to be Bird's Eye for now.

Down here at the other end of the world my Grandma called them corn fritters. Maple syrup being rare down here in the old days we made do with ribbon cane.

BCR

My wife is going to skin me when I make this. She makes corn and ham fritters but it is a convoluted process of separating eggs, whipping whites etc etc and takes an hour or two to get grub on the plates.

If this is as good as you say, I will get happy far more often with this recipe.

Saturday morning for sure.

Randy

A nice, tall stack of these corn pancaked, well buttered, and served covered with warm maple syrup sounds like a bit of heaven. Thanks for sharing.

I didn't grow up in Texas, but we called them corn fritters too.

They're not just for breakfast anymore!

I remember the term corn fritter being used but as kids we called them corn pancakes once we started helping making them.
I think of a fritter as having clams in it and it getting deep fried in a ball shape.
There is a company in RI that makes a batter mix called fish chick that is the standard over here for a good clam fritter.
That ribbon cane sure sounds good. When in Texas, do as Texas does.

How many squash flowers go in? That is something I have never heard about.

We put quite a few flowers. We pick them in the morning before they open and the bees get in them and rip them into small pieces and put them in the batter. We call them squash flower patties. For about 4 cups of batter, we'll use a dozen big flowers. Zucchini flowers taste best, by the way.

visiting friends, thought it would be a great time to try out the recipe, here on a rainy morning. turned out great, received a "pretty damned good" and a "wowee!"

here's the cronicle....













[img]http://i10.photobucket.com/albums/a146/24quarts/Food/IMG_0077.jpg[/img]

musk melon rule's!!! love that stuff..good job! miss t

musk melon does rule, i love it! this, however is a fresh papaya, right off my friends' tree!

musk melons are quite a bit bigger right?

(my foot taste good!ps;need to trim my nails)I miised "the backround" thur all my drool :Q

You always make everything look so nice. You had the tenderloin with the greens and strawberries, now this. You should be a food stylist. I even want to buy a ham now!

How is this project going so far? Are all participants making each of the recipes?

I think so Hawkeye. MissT puts up the nicest photos like RobP stated. So far this project has netted some fine recipes.

Randy

MissTreated


Points for presentation!!!!!!!!!!!

Looks great.

Sure does.

My family loves corn cakes which I make using equal parts flour and corn meal.

I made your corn pancakes today. Twice!

For lunch, and later, for guys cutting wood down the rod and gun club. I also fried up a couple pounds of bacon.

Making lunch for the family, I made the recipe with skim milk, which was on hand. The batter looked a little thin and I wound up adding another quarter cup of flour. I used a whole steam fresh bag of corn. The pancakes are light and fluffy, nice. I made them for the guys with whole milk and did not need to add any extra flour. The pancakes came a little bit crispy and I think they were better that way.

Use whole milk.

The six of us at home and the bunch at the club enjoyed the pancakes. A couple guys ate them without syrup first. Everyone finally put a butter pat and syrup on them. My best friend was there and I gave him the recipe. He makes his little daughter pancakes and thinks she'll like them. I'm going to look for niblet corn (baby corn) and try again. When real corn comes out, I'm going enjoy this.