Kitchen: Corn Fritter Pancakes for DINNER!

Corn Fritter Pancakes...Great for Dinner!

We enjoy eating "breakfast" for dinner once in a while.  It can lower the average cost of dinner meals if you throw in "breakfast" for dinner.  Pancakes and eggs...and sausage or bacon or a slab of ham if you desire meat as well, (my husband does...).  Add a fruit salad and milk or a cup of coffee and there you are.

Making these is pretty simple.  Use whatever pancake recipe you prefer...you can even use pancake mix.  You will need to adjust the liquid because you will be using a small can of creamed corn which adds some moisture. 

Here is the recipe that I used--I actually prefer substituting half wheat flour and reducing or eliminating the salt, especially since there is salt in the creamed corn and baking soda will add saltiness.

Corn Fritter Pancakes *

combine dry ingredients

 in a batter bowl or large (8 cup) measuring cup

• 1 cup unbleached flour just stir to add a little air before measuring--sifting is not required
• 1 TB sugar
• 1 TB baking powder (look for a product without aluminum in it)
• 1/2 tsp baking soda
• 1/2 tsp salt (OPTIONAL--I chose to omit this)

using a whisk (or a fork ) mix thoroughly to distribute the ingredients well.

combine liquid ingredients 

• 1  cup (plus maybe a little more) buttermilk or sour milk** (see info below)
• 1 egg well beaten
• 2 TB cooking oil (like olive, corn, canola, etc.)
• 1 small can of creamed corn

blend the liquids until well mixed

Add the dry ingredients all at once, stirring lightly to combine.  You are just trying to combine and wet the ingredients--over mixing is not a good idea.  If you find that there is NOT enough moisture, you may need to add a bit more milk.  How can you tell?  If the batter does not spread on it's own--it is too thick.  If it runs all over the place, there is not enough flour...it not as easy to fix that...so better to be too thick, than too thin!

**to make "soured milk" place 1 TB apple cider vinegar (you might substitute lemon juice) in the measuring cup and then fill with milk to the measure.

To cook the pancakes, heat the griddle and then check with a few drops of water to see if they dance around.  If they instantly dry up--too hot...reduce heat and wait until the drops dance.  If they just sit and sizzle or do little--not hot enough.  Make sure you use some oil on the skillet to keep them from sticking. (You will need to add more during the cooking process)  

you want to see "bubbles breaking" and dryness around the edge to turn

Use a 1/4 cup measuring cup to get a "perfect" size consistently.  The batter should spread mostly by itself, but ok if you help a little.  Wait until you see the edges beginning to "dry"--won't appear shiny...and the bubbles beginning to break...then turn...only once for best results.

It won't be long to cook the other side.  If you like--remove them to a warmed plate, and place in a warm oven or even the microwave.  If there will be any time at all before serving, it might be helpful to place them on a paper towel to help keep the excess moisture build up.

Serve with butter and usually these are topped off with a dusting of powdered sugar--use a sieve and sprinkle the sugar on top.  Of course, you might like honey, or maple syrup, or even molasses on top.  A couple fried eggs, or maybe scrambled and a slice of ham go well with this.  A fruit salad and you have your breakfast for dinner!

• The plate used at the top is by LENOX: Desert Vista.

Corn Fritter Recipe only

Kitchen, Craft and Home: Recipe Only

Corn Fritter Pancakes *

combine dry ingredients

 in a batter bowl or large (8 cup) measuring cup

• 1 cup unbleached flour just stir to add a little air before measuring--sifting is not required
• 1 TB sugar
• 1 TB baking powder (look for a product without aluminum in it)
• 1/2 tsp baking soda
• 1/2 tsp salt (OPTIONAL--I chose to omit this)

using a whisk (or a fork ) mix thoroughly to distribute the ingredients well.

combine liquid ingredients 

• 1  cup (plus maybe a little more) buttermilk or sour milk** (see info below)
• 1 egg well beaten
• 2 TB cooking oil (like olive, corn, canola, etc.)
• 1 small can of creamed corn

blend the liquids until well mixed

 

Add the dry ingredients all at once, stirring lightly to combine.  You are just trying to combine and wet the ingredients--over mixing is not a good idea.  If you find that there is NOT enough moisture, you may need to add a bit more milk.  How can you tell?  If the batter does not spread on it's own--it is too thick.  If it runs all over the place, there is not enough flour...it not as easy to fix that...so better to be too thick, than too thin!

**to make "soured milk" place 1 TB apple cider vinegar (you might substitute lemon juice) in the measuring cup and then fill with milk to the measure.

Sealed to keep the health benefits intact!

Flax seeds have many health benefits (like Omega 3 and lignans)...and here is a product that I found that I liked because the seeds are already ground.  They are sealed to protect the health benefits...if you purchase it already ground, it may become rancid and cause more health problems. 

Chickens that eat the seed lay eggs that contain more Omega 3.

You can purchase the seeds whole, but if you eat them that way, they will pass through you whole and you will not benefit nearly as much from them.  

Grind them in a coffee mill...or if you don't use it that often, you can try these little packets.  They are sealed to help keep them safe.  

Here is a link from WebMD flax seed that has quite a bit to say about the health benefits...

Here is a link to Carrington Farms.