Baking Class: Buttermilk Corn Griddle Cakes

Fresh corn straight from the farm is my favorite vegetable and I am always so excited to start making my favorite summer dishes with it and this year is no different now that I have my first ears of corn.  I adapted this recipe for corn griddle cakes years ago from a Two Fat Ladies recipe. These fluffy buttermilk pancakes literally pop with the flavor of the fresh corn kernels inside. I eat them with a little butter and pure maple syrup and they are incredibly delicious.

These can be made with canned or frozen corn but I highly recommend that you use fresh for the flavor and the crispy crunch of each kernel.  Normally I would get my corn from Smits Farm at the Green City Market in Lincoln Park but due to Covid 19 I am having it delivered from Irv & Shelly's Fresh Picks service.  They support and partner with local farms to deliver fresh produce over the Chicago area.  They have made it possible for me to eat farm-fresh produce this whole season!

 

Home Cookin v9.81 Chapter: Breads and Muffins BUTTERMILK CORN GRIDDLE CAKES 1 cup plain flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp paprika
1/2 tsp salt
1 cup fresh corn kernels cut from the cob
1 egg, beaten
1 cup buttermilk
2 Tbsp grapeseed or canola oil

Combine the dry ingredients in a medium-sized bowl and sift everything together.

Combine the beaten egg, corn, and buttermilk in a small bowl and mix together well. Add to the flour mixture and just stir everythying together. Add the oil and mix once again.

Preheat the oven to the lowest degree possible and place an oven-proof plate on the middle rack. Heat a griddle or cast iron skillet over medium-high heat. It is ready when a drop of water thrown onto the surface sizzles and evaporates immediately.

For small cakes, spoon 2 to 3 tablespoons onto the hot surface. For a larger cake pour 1/3 cup of the batter onto the surface. Cook until bubbles show on the surface, about two to three minutes, then turn the cakes over and cook the other sides until golden brown, about one more minute. Remove from the griddle and place on the plate in the oven while cooking the rest of the cakes.

Serve with maple syrup or topping of choice.

Adapted from a recipe from The Two Fat Ladies

Exported from Home Cookin v9.81 (http:\\mountainsoftware.com)