Corn and jalapeño pancakes are so humble they can go with most anything at any meal.
Corn and jalapeño pancakes are so humble they can go with most anything at any meal.Our good friend Terry just stopped by with half a dozen ears of fresh corn under his arm. “This is the last corn of the year,” he said. “There will be frost tonight.” We often swap food with Terry but fresh corn caught me by surprise. It’s nearly Halloween and I’ve been thinking about pumpkin. But Corn and Jalapeño pancakes — the result of too much corn and too many jalapeños left over one summer in the Hamptons — are of of my go-tos for more than twenty years. The pancakes call for two ears of corn — kernels from the other four will freeze well for chowder.
So I’m leaving pumpkin for next week. In truth, late or leftover corn is ideal for these pancakes which are so simple. But spicy. I’ve had them for breakfast with bacon and leftover lobster. I also like them with or sausage, lamb or salmon for lunch or dinner. Or just on their own with plenty of sour cream.
Now, about the jalapeños. The heat can be dialed up or down. I go with 2 tablespoons minced but you still never know how much heat those pack. That’s why I use 2 tablespoons in the batter, then cook 1 test pancake to see whether more is needed. A different approach would be to go with the 2 tablespoons in the recipe and then use additional tablespoon of minced jalapeños for garnish along with the scallion tops.
Here’s how I deal with the corn to get kernels. It’s easy and fast. Cutting the stem end flat close to the cob gives it an even base.
And while we know what all the ingredients look like, it might be helpful to see the size of all the pieces. In general, everything should be smaller than the corn kernels.
I cook a test pancake on the griddle to adjust the amount of jalapeños.
A Presto big griddle makes more than a dozen at a time. These cook quickly and can be flipped once the bottoms are nicely browned and the edges are set.
(Photos: Lisa Deyo) Copy and Paste the Link to Quick Share this Post: http://bit.ly/1W37PPJ
Notes
JaneSense
The pancakes can be made in close to a single batch on my Presto Tilt ’n Drain Griddle This is one of the most useful pieces of cooking equipment I own. It’s larger than a pro-range griddle, it can be plugged in anywhere. I use it weekly for pancakes, for quesadillas, it handles a pound of bacon and half a dozen eggs. The temperature can be set, like an electric skillet, so there’s no adjustment to make. These are about $50-$60 now.
I get about 20-21 pancakes from the recipe. So for 6 servings, I figure about 3 per person. For 4 servings there could be as many as 5 per person.
PrePrep
The pancakes can be made ahead and kept warm. But they lose the slight crispness they have when they come straight from the griddle.
I often chop ingredients ahead and keep them in airtight containers. Don’t forget to use gloves when handling jalapeños. I showed how to seed and core them easily in the recipe for Thai Taste Cole Slaw
SwitchUps
I wouldn’t hesitate to throw in some tiny bits of diced cooked ham, or chopped cooked sausage. The lightness will be lost but the pancakes will have even more flavor.
It also might be fun to warm some slices of Canadian bacon and put those in the pancake stack. I’d probably want maple syrup in that case but that would then make these hot, sweet and crunchy.
Serranos can stand in for jalapeños for the fire-eaters out there. Or just use Sriracha on top.
Ingredients
- 2 large ears fresh corn, husks removed (2 cups kernels)
- 2-3 tablespoons minced jalapeño peppers (about 3 medium)
- 3/4 cup finely diced red bell pepper
- 1/4 cup sliced scallion bottoms (white part)
- 1/2 cup all purpose flour
- 1/4 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 7/8 teaspoon salt
- 1 egg, lightly beaten
- 3/4 cup milk
- 2 tablespoons white wine vinegar
- 1-2 tablespoons vegetable oil
- 4-6 tablespoons sour cream
- Sliced scallion tops or additional minced jalapeño for garnish
Instructions
- Heat 3 quarts water to boiling in a large soup kettle or dutch oven. Add the corn and boil until tender, about 2 minutes. Remove and cool. Trim off the kernels and cool. Discard the cobs. There should be 2 cup kernels.
- In a large bowl, combine flour, cornmeal, baking powder and salt; stir to mix thoroughly. Whisk the egg with the milk until combined, then whisk the milk mixture evenly into the dry ingredients to make a batter. Stir in the corn, 2 tablespoons jalapeños, bell pepper, scallions and vinegar. Mix thoroughly.
- Coat a griddle or large skillet with vegetable oil and heat to 350 degrees (medium heat). Stir batter well and test 1 pancake for seasoning: drop 2 heaping tablespoons batter onto the hot griddle, then press and spread gently to form a 2-inch pancake. Cook about 2 minutes per side, turning after sides are just set and bottom is lightly browned. Then continue to cook all the pancakes.
- Stack pancakes 3-4 per serving, top with a tablespoon of sour cream and sliced scallion tops. Add minced jalapeños to garnish if you want to spice them up even more. Serve immediately.
Nutrition Facts
Corn and Jalapeño Pancakes
Serves: 4 to 6 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 287 to 191 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Atticmag
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