Tuesday, August 17, 2010
Sometimes, a recipe just falls into your lap and cries out, "make me, make me right now!"
The other day, my boyfriend went to a dinner party, and of all things, he decided to bring me back corn -- two ears of leftover, already-cooked corn. What am I gonna do with this? No idea.
And then, Smitten Kitchen posted this recipe. And as I looked down at the sad little heap of leftover chow fun I'd been about to dig into for breakfast, I knew that it was fate. Pancakes, you would be mine.
I looked at the recipe, and then I wasn't so sure -- "I know I don't have any cornmeal," I thought. "Probably no buttermilk, either." But amazingly, I did have some buttermilk tucked away in the back of the fridge that was actually still good, and as for the cornmeal, well, while I'm sure the pancakes would've been even better with it, I used oat flour instead (got almost a whole bag to use up still after making granola bars) and they were still really tasty.
From Smitten Kitchen
2 tbsp butter, plus additional for brushing pan
3/4 c kernels cut from an ear of sweet corn
1/8 tsp salt plus a pinch
1 1/4 c buttermilk
1/4 tsp vanilla
1 tbsp sugar
3/4 c flour
1/4 c cornmeal
1 tsp baking powder
1/2 tsp baking soda
1. Melt butter in a large skillet. Add corn kernels and saute until slightly browned. Remove kernels to a bowl and wipe out pan. Sprinkle a pinch of salt over the corn.
2. Whisk together the flour, cornmeal, baking powder, baking soda and remaining salt in another bowl.
3. In the bowl with the corn, add the egg, buttermilk, vanilla and sugar and whisk together. Dump in the dry ingredients and whisk until just combined but still lumpy.
4. Heat up the skillet and brush with butter. Ladle in a quarter-cup of batter or so per pancake. When they're dry around the edges, flip them over; cook until golden on both sides.