So, summer has hit Toronto with a big bang. We went to the market yesterday and the local fruit and Veggies were bursting out everywhere. There was even fresh wild blueberries and local peaches ... so a cobbler is on the menu for tonight.
I wanted something yummy and not too heavy for brunch this am and resisting Dad's cry for bacon and eggs I decided to go for Fresh Corn Pancakes -which I served with sour cream, salmon caviar and mini arugula sprouts - yummy. Dad had his with Bacon and Maple syrup and then we both had raspberry and blueberry ones for desert. The corn which was the first of the season was very tender but not really tasty yet. This is a versatile recipe with lots of variations a good basis for summer meals.
Fresh Corn Pancakes
3/4 cup flour
1/4 cup corn meal
4 tsp baking powder
1 tbsp (or less) of sugar
1tsp salt
3-4 ears of corn ( uncooked or leftover cooked)
3/4 cup whole milk
2 large eggs
2 tbsp vegetable oil
1 stick unsalted butter melted and cooled- or leave out salt and use salted butter
whisk together flour, corn meal baking powder sugar and salt in a bowl
cut kernels from corn cob to measure 2 cups
In a separate bowl scrape cobs and collect pulp using back of a knife - mix 1/2 cup corn + corn pulp and milk and blend. then strain through sieve to remove solids. This makes a yummy kind of "corn milk". Mix in eggs oil and butter with the corn milk.
Toss remaining corn kernels with flour to coat and then mix liquids and solids until combined. let sit a minute or two. heat up griddle till hot -brush with oil add a little butter pour in about 1/3 cup/ pancake if making large ones, cook till you see bubbles breaking on the surface flip and brown on other side. Serve with toppings of your choice
