sausage corn cakes

Fresh corn cakes


    • 1 cup all-purpose flour

    • 4 teaspoons baking powder

    • 1 tablespoon sugar

    • 3 to 4 ears corn

    • 3/4 cup whole milk

    • 2 large eggs

    • 2 tablespoons vegetable oil

    • 1 stick unsalted butter, melted and cooled

    • Accompaniment: pure maple syrup, or salsa and sour cream


  1. Preparation

  1. Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.

  2. Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.

  3. Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.

  4. Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.


Note: I didn’t do the pureeing, just mixed all together

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