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.

I did a little looking around under the corn fritter name, and there were some interesting ideas out there including a recipe by Julia Child.
Here is todays batch,



We go heavy on the corn to the batter
Just enough to stick the whole thing together.







Like I said they like them.

Made March�s corn/pancakes this past weekend. Using �Snoqualmie Falls Lodge� Pancake Mix , a warm beer of choice.... (in place of water ! Learned this neat trick in camp years back and never looked back!) Added some frozen corn that I boiled/heated up, turned out and tasted fine. Filling.

When it comes to pancake mix, I think Snoqualamie Falls is just a out the best one going!

I'll tell you, the recipe made nice cakes. They got a nice color and a crust. They reminded me of squash flower patties, but these actually got a little crisp, which is nice. I'm thinking about roasting the corn next round. Every tv chef seems to grill it before chopping it off the cob.

u got that rite !! years ago we got about 6-8 differnt mixs, made a couple small pancakes out of each..and the Snoqualamie Falls beat them All...now if i could figer out just what they did to make it so taste'e..

The batter mix has been around in my recipe box for a long time and I use it often for just making Sunday pancakes. I like them a bit thin and not too heavy so the milk is a bit more than the original if I remember correctly.

We've been making these for years and they are just about fool proof. At our place in Maine we do a lot -- and I mean A LOT -- of entertaining and it's nice to be able to roll something like this out when everyone is tired of eggs.There are a zillion ways of improvising on these too. One of our favorites is to add finely chopped ham and even, on occassion, some grated chedar cheese and chopped green onion. I have even taken left over smoked salmon and mixed it in and served it with sour cream on the side.(Don't laugh until you have tried it.)

The all time favorite though is just like the original recipe listed here, topped with warm maple syrup and butter. These are fun to do.

Made them for brunch this Sunday morning. I thought they were delicious. I used your batter recipe, which is excellent. The corn adds a neat change in texture and some additional sweetness to the batter.

Didn't want to go to the store, so used a can of corn we had in the pantry. Can only imagine how much better it is with leftover fresh sweet corn.

I was an outlier, at least in our family. One of the kids was totally thrown by having texture in the pancakes. I wouldn't read too much into, though, comments from the "Can-we-have-teriyaki-chicken-for-the-22nd-night-in-a-row" crowd.

Even though my wife and daughter were skeptical when I told them what I was making. These were a big hit!! Two thumbs up after trying them. I was able to pair them with the fresh bacon I made a couple weeks ago. (shown in the smoker 50lbs) I used the recipe as listed.

Thanks

Chris

Nice how they get brown and a little bit crispy like that. Pancakes just don't do that.

Chris,
that bacon looks very good. How do you cure it? My dad has a big chief smoker. I dont know what temps it works at but I think it is fixed setting. Where are you running temps to smoke it?
Very glad the family liked the Fritters\Corn Pancakes!
I have not had a batch make it to leftovers here in a long time. Any one else get them past the taste test board at home?
Fremont, I understand. I have a three year old that is starting down the "It dosent taste like Baloney or Chicken Tenders road. Next growth spurt should fix that, it did for the older two.

coated a 10lb slab with the following
2 tsp insta-cure (pink salt)
7 tbsp salt
4 tbsp molasses
2 cups brown sugar

Refrig for six days rotating every day
rinse soak in fresh water 8 hrs.

Into the smoker with heavy smoke 110 to 120 temps for about 4 hrs. Then 135 temp about 2hrs until internal temp of 127

I was ready to try the pancakes, but I was getting hesitation from others. However they are really good. Even the skeptics gave a "two thumbs up". With all the great recipes I'm going to have to bring out the big guns for July.

Chris

I understand your pain. How do you think I'll feel in December???

Go into hiding by then????

Perhaps!

I'm torn but I have a desert I been perfecting.

I ate about 10 of my Mom's Italian egg biscuits today. I'd love to come up with a more interesting recipe, but I'm leaning towards them. I have lots of time to think.

dvdgeorge has got April!

dvdgeorge, need something to forget "tax day"

Egg biscuits and marmalade or creamed honey. Yeah, I think I could eat my weight in those.

Tried the corn pancakes today as it's corn season here in Australia and I have to say they went down a treat .
Regards,

Holly cow! I never would have thought that they would make it around to the other side of the world. Maple Syrup must be hard to get over there. Glad you liked them.

Maple syrup is available at most supermarkets though the pure syrup is a little harder to get.
Regards.

I'm still here I'll be ready for April

Any hints as to the recipe of the month???

seafood perhaps

Shellfish allergy here.... fish??

PS If it's shellfish, I'll still cook it!

+1 i'm hungry again.

I just found this thread...

Well, add Sweden to the list too! I will give them a try as soon as I can assemble the ingredients.

I have never heard of corn in pancakes, but, after reading this thread, I will try'em!

And, yes, we can get maple syrup here in Sweden, but it is insanely expensive. I bring 4 litres back every time I visit relatives in Canada (if the container leaks, I will have one messy suitcase!) :0

John

John,
I was a bit intimidated when Rob started this but figured that I had to have some dish that would work in the box. I am shocked that it has been tried in Alaska, Australia, and now soon to be Sweden. Who would have guessed.
Thanks Rob for starting this.
I look forward to the rest of the ideas.

John, I like the mix to be enough batter to just hold the corn together. But I have seen a few nice pictures here that have less and look more like a pancake with corn in it. As I said originally this one is open to interpretation. But my favorite way is when the July crop is in and I open up the small jug of fancy grade syrup that is nearly clear compared to the Medium Amber I use for almost everything.

Bob

Some nice moose sausage to add as a side?

Moose or reindeer!

John

Either works, no doubt!

Do you call moose elk in Sweden?

Ah, here is an example of how language complicates things...

We call them "�lg" which likely stems from the Germanic "elch" but most English-speaking Swedes use "moose" in English.

However, Alces alces are tasty no matter how you slice them or their name...

John

MissTreated

We eat them with bear sausage. This recipe has been welcomed as a new family standard which is pretty amazing considering my wife's grandma's corn fritter recipe fills the same niche.

As a Canadian I am embarrassed to admit I prefer them plain rather than with the maple syrop. I am afraid that the citizenship police may be investigating. They are pretty good with cranberry sauce, or chokecherry jelly(very tangy)

As usual another really good recipe.

Thanks

Mediceman- That is not fair! Anything would taste great with cranberry sauce and chokecherry jelly from canada.-Mike

Mike especially when the chokecherry bushes grow 75 ft from our home. Every few years we have a decent lowbush cranberry crop in the swamp at the back of our property about 1/2 mile from home. They are about 1/3 the size of commercial berries but incredibly tasty.
Randy

+1 same in rural PA

I thought this recipe will be using corn starch as replacement for flour since the name says Corn Pancakes. Oh well... anyways I'll try this recipe and tweak it a bit to make my own style I use to change things a bit when I'm cooking and baking...

Welcome to the 'fire!