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Corn Pancakes

Corn is just starting to come in season in our area. Eating it off the cob is in my opinion the best way to eat it. In France they never eat corn off of the cob. It is usually cut from the cob and in most cases they use corn from a can (interesting, right?). But they use it in a lot of recipes like this one.

This recipe for Corn Pancakes is a great way to use up left over corn which you can cut from the cob or use a can of corn if you don’t have any fresh corn on hand.

I like to make these tasty little cakes for breakfast and serve them with really good Maple Syrup. I also use them as an appetizer with Smoked Salmon Dip and a dollop of Crème Fresh or Greek Yogurt. They are so simple to whip up and they freeze well too!!


Corn Pancakes

2 cups of corn

2 eggs

6 Tablespoon Flour (or GF Flour)

Pinch of Salt

3 Tablespoons for Grapeseed oil or Canola Oil for frying

Combine all ingredients in a blender or food processor and mix until it is smooth. (There will be bits of corn in it and that is OK. You can also reserve ½ a cup to stir into the mixture after it is pureed). Heat the oil in a medium frying pan and spoon the pancake mixture into the pan in about ¼ cup scoops. Fry one side until you start to see the cake browning on the edge. Flip and fry the other side. Remove pancakes to a plate and keep warm while you fry the rest of the cakes. . Serve warm with Maple Syrup and butter. This makes about 20 small pancakes.

If you want to freeze them, place a square sheet of wax paper or freezer paper between each cake and freeze. You can also flash freeze the cakes and put them into a Ziploc bag after they are individually frozen. To reheat, thaw and heat in a 350 degree oven until heated through. (About 10 minutes).


-Pam Paules

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