Corncakes

Every week or so I make a huge batch of pancakes, one of which I will eat (quality control) and the rest of which I will stack, place in a Ziploc bag, and freeze. Jeff and I like to microwave two or three pancakes for about a minute whenever the need arises. Instant pancake gratification.

My standby recipe often includes chocolate chips, but other times I'll sprinkle a streusel topping on the pancakes while they're cooking. Yesterday I was in the mood for corncakes and found a quick, easy recipe online. A bit eggier than normal pancakes, these corncakes are a lot like cornbread: they're equally happy in sweet or savory environments. The recipe mentioned that you could toss some corn into the batter if you want a savory pancake, but I certainly didn't mind a few corn-loaded corncakes covered with maple syrup this morning.

Here's my cat Bun overseeing the corncake operation. She is also our household Laundry Commissioner.

(this double batch recipe makes around 20-24 pancakes)

INGREDIENTS

• 1 cup cornmeal
• 1 cup unbleached all-purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tbsp sugar <-- I might add an extra T of sugar next time
• 2 cups buttermilk
• 4 large eggs
• 2 tsp vanilla extract
• 2 tbsp unsalted butter, melted
• a couple of handfuls of drained, canned corn (or thawed frozen corn), optional
• vegetable oil (for the pan)

DIRECTIONS

Combine the dry ingredients in a large bowl.

Measure the buttermilk into a medium bowl. Add the eggs and beat gently with a fork or a small whisk until thoroughly combined. Beat in the vanilla and melted butter, and corn if using.

Pour the buttermilk mixture into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don’t overmix; a few small lumps are okay.

Place a griddle or a skillet over medium heat (note to self: that's 4 on our stove; drop heat down to 3.5 halfway through cooking). After a minute or two, wipe surface of the skillet with a little vegetable oil on a folded-up paper towel. I repeat this step every time new pancakes are produced.

Using a 1/4-cup measure with a handle, scoop up batter and pour it onto the hot griddle.

Cook the pancakes for 3-4 minutes on the first side, or until really golden on the bottom. (Don’t turn them too soon. The trick is to flip them only once, which keeps them light and tender.) The second side will go a little faster, 2-3 minutes, depending on the heat. Note: I like mine a little less brown, and if you're the same way, check the pancakes for doneness at 2 minutes on side one.

Comments

[Caroline]

This is a great use for one of the at least ten tiny scalloped-edge Pyrex bowls I have that look exactly like yours! Now I just need to find some backed-up cats.

[shannon]

your corncakes reminded me of this vlogger i recently stumbled upon, with whom you may already be familiar: my drunk kitchen. http://www.youtube.com/watch?v=vLYxeJjxc8s

i was reminded of no cutesy links by part 2 (see what i did there?) of your post. but i am glad to read that everything came out ok in the end. (what is wrong with me)

[Mel]

I love the noting of Marge Simpson- "disapproval sounds"...(poor bun)...
I knew I was officially a mom when Grace as 4 and Sam, 1, when I noticed one day when I went to arch and squirm for the 100th time to get something off the floor that my offspring carelessly threw from the table etc...I was making the Marge Simpson grumble...noise...disapproval sound. This cracked me up - but also scared me. What had happened to me? I was after all only 27 and not blue headed. Since then I only make that noise on horribly stressful days when cleaning...or trying to find something under my bed.

[jandta@frontiernet.net]

Oh Kelly, we make essentially the same recipe and call them, 'hoe cakes'. I love them. TA