Lois Dodd's Fresh Corn And Blueberry Pancakes
Updated October 26, 2022
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
½ cup stone-ground yellow cornmeal
1 cup milk
¼ to ½ cup all-purpose flour
1 teaspoon Bakewell Cream (see note)
½ teaspoon baking soda
¼ teaspoon salt
2 ears fresh corn, enough to make 1 ½ to 2 cups prepared
2 eggs
2 tablespoons melted butter, plus butter for the griddle
1 heaping cup fresh wild blueberries
Nutritional analysis per serving (4 to 6 servings, about 20 three-and-one-half-inch cakes)
25 grams carbs; 72 milligrams cholesterol; 203 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 3 grams fiber; 250 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the cornmeal and milk and set aside. In a large bowl, combine a quarter cup of flour with the remaining dry ingredients and stir with a wire whisk until thoroughly blended. Set aside.
- Step 2
Slice the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
- Step 3
Grind the corn in a blender until it is the texture of lumpy slush, then add the eggs and melted butter. Blend in the cornmeal and milk mixture.
- Step 4
Put the griddle over low heat, then gradually increase the temperature until the heat is medium-high and the griddle is very hot.
- Step 5
While the griddle is heating, add the blender contents to the flour mixture and stir just enough to barely blend. Stir in the blueberries.
- Step 6
Lightly grease the griddle and ladle out a test cake, using about two tablespoons of batter and holding it close to the pan as you pour. It should spread without running around loose. Cook a bit longer than a conventional pancake, until the surface is moist but not wet, about three minutes. Then turn and cook the other side. If the cake is runny or impossible to turn, stir a bit more flour into the batter.
- Step 7
Make the remaining cakes, using a scant quarter cup of batter for each. Stir with the ladle as you dip into the batter to keep the berries in suspension. Serve at once with maple syrup and butter or as an accompaniment to smoked or grilled chicken.
Bakewell Cream is available from the Apple Ledge Company, R.F.D. 2, Box 6640, East Holden, Me., 04429, at $3.75 for an 8-ounce can. One teaspoon of baking powder may be used intead of Bakewell Cream and baking soda.
Private Notes
Comments
These are one of the great treats of summer. I usually make a 1/2 recipe for two. Sometimes the batter is a little runny, even with the full allotment of flour. I add more flour until I can handle it. Might depend in how juicy your corn is? & nothing wrong with adding more blueberries!