Silky Corn Cakes

Name: Silky Corn Cakes
Yield: 36 pancakes, 6 to 8 portions
Ingredients: ½ cup fresh corn kernels; ¼ cup sour cream; 2 tablespoons maple syrup; ¼ cup coarse yellow cornmeal; ½ teaspoon salt; ¾ cup unbleached all-purpose flour; 3 tablespoons unsalted butter; 1 cup water; ½ cup milk; 2 eggs, lightly beaten; ¼ teaspoon baking soda; ½ teaspoon baking powder

Preparation info

6 to 8
pancakes, portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

These little pancakes are delicate, rich, and lightly sweetened with maple syrup. They are delicious on their own, with just a sprinkling of powdered sugar.

Ingredients

¼ cup coarse yellow cornmeal
1 cup water
3 tablespoons

Side dish
Vegetarian

Method

Combine the cornmeal and water in a small saucepan and cook, stirring over medium heat until thick and porridge-like, about 3 minutes. Then add the butter and stir until smooth. Set the mixture aside to cool slightly.
Combine the flour, salt, baking powder, and baking soda in a bowl, and mix well.
Stir the eggs, milk, sour cream, and maple syrup into