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