Craig Claiborne

Fresh-Corn Pancakes

Preparation info

  • 16

    pancakes
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 to 6 ears of fresh corn
  • 1 cup milk
  • 2 tablespoons butte

Method

  1. Boil the ears of corn for one minute before cutting the kernels off the cobs. Measure out two cups of kernels and combine them with the milk, butter and egg yolks in a saucepan.

  2. Sift together the flour, sugar, baking powder and salt. Add to the liquid ingredients and mix well.

  3. Beat the egg whites until they stand in soft peaks. Fold i