Creamed Corn Pancakes

Friday marks the beginning of 10 days of free pancake breakfasts in YYC.  I'm officially in heaven!  So, as an ode to my love of all things pancakes, I decided to have pancakes for dinner.  Best to condition oneself for the carb-overload that is about to take place ;)
Since I will have my fair share of buttermilk pancakes over the course of the next week, I decided to go a different route for tonight's supper.  Creamed corn pancakes.  Or should i say corn cakes??  Either way these cakes are studded with corn niblets and are a welcome change from the standard.  The thing I enjoy the most about them is they serve as a base to either go sweet or savoury with the toppings.
Sweet; being maple syrup or honey, and savoury; being sour cream and salsa.
The choice is yours - have one of each, or two of each....or the whole stack!

Creamed Corn Cakes {Pancakes}

1 cup creamed corn
1 1/2 cup all purpose flour
1/2 cup cornmeal
1 1/2 cup milk
1/2 tsp baking soda
1 tsp baking powder
2 tsp sugar
1/4 tsp salt
2 eggs
honey or maple syrup for serving OR
salsa and sour cream for serving

In medium bowl stir together dry ingredients.  Combine corn, milk and eggs in separate bowl; add to dry ingredients, stirring until just moistened.
Spoon batter 1/4 cup at a time onto lightly oiled griddle or pan.  Brown evenly on each side. 
Serve warm with topping of choice.
Yields: approximately 14 cakes.


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