Brunch worthy, without a doubt. Place your english muffins and toasts to the side because these Corn Griddle Cakes are about to add some flair to your Sunday morning routine. Simply a beautiful corn meal batter with pops of yellow kernel pan-fried till crispy, golden perfection*
10 minPREP TIME
15 minCOOK TIME
25 minTOTAL TIME
2 ears fresh corn, cut from cob
1 1/4 cup yellow corn meal
2/3 cup all purpose flour
1 teaspoon fine salt
1 teaspoon baking powder
1 tablespoon runny honey
1 cup milk (buttermilk/cow/goat)
1/4 cup oil (vegetable/sunflower)**
Using two large mixing bowls, sift dry ingredients (corn meal, AP flour, salt, baking powder) together into one bowl and whisk wet ingredients (honey, milk, oil, egg) into the other.
Add and mix dry ingredients into wet batter using a rubber spatula. (Note: check for batter consistency here. It should look similar to a pancake batter: not too wet & not too cake-y. If too wet, add more flour. If too cake-y, add milk.)
Gently fold corn kernels into batter until evenly combined. Set batter to the side.
Heat cast iron or other heavy bottomed pan over medium high heat. Heavily coat bottom of pan with oil. (Check for heat: wet spatula and dip in oil. If it sizzles evenly, it’s ready. If not, oil is too cold. If it pops in scary projections, turn heat down to medium.)
PAN FRY cake for 2-3 minutes or till golden brown on each side. Carefully transfer finished product onto parchment lined sheet or cooling rack.
Enjoy with avocado spread, fried egg, pepper relish, and micro greens (as pictured) OR whatever makes you happy.
Cuisine: BRUNCH |Recipe Type: CAKES
*Cast Iron pan highly recommended.
**plus oil for frying
two mixing bowls
EVERY SINGLE GRAIN
NUTRITIONAL FACTS BASED ON 1 serving = 1 corn cake