French Corn Pancakes. Scrumptious pancakes made with whole kernel corn, eggs and flour. Perfect for supper. The French know how to cook.
Corn pancakes, great side for any meal.
July 16 is National Corn Fritter Day. I don't have a corn fritter recipe, but I do have a wonderful Corn Pancake recipe and it's amazing. They only take 25 minutes and are terrific any time of the year. I love them for supper.
Pancakes for Supper?
Who wouldn't want pancakes for supper? Especially these? Mix them up in the food processor and fry them in a skillet. Easy peasy.
Don lived in France when he was a child and has very fond memories of the food, the people and the country. Several years ago, our friends Ed and Marky Trinkle gave us Dorie Greenspan's wonderful cookbook, Around My French Table (affiliate link), and we cherish it. Ed passed away recently and that makes this gift even more special. This is a recipe from the cookbook and I absolutely love it.
What You Need
What you need for this recipe is a food processor, measuring cups and spoons, a great skillet (affiliate link), a baking sheet, and some beautiful dinnerware. I love these, don't you?
Corn Pancakes Recipe
Ingredients
- 1 16- ounce can of corn drained or 2 cups frozen corn, thawed
- 2 large eggs
- 6 Tablespoons all-purpose flour or Gluten Free Flour for GF
- ½ teaspoon salt
- 2 tablespoons Canola oil for frying
Instructions
- Heat the oven to 250F degrees. Line a baking sheet with foil and line a plate with paper towels for draining the oil from the pancakes after they are cooked.
- Put the corn, eggs, flour and salt in a food processor or blender and grind until everything is well mixed and rather smooth. It won't be completely smooth. That's fine.
- Heat a large, nonstick frying pan (I prefer cast iron) with a heavy bottom over medium heat and add 3 Tablespoons canola oil.
- When the oil is hot, drop a tablespoon of batter per pancake into the hot oil, pressing gently to round the pancakes.
- Cook for about 2 minutes until the underside is golden brown.
- Flip the cakes and continue to cook for about 2 minutes until the second side is brown.
- Remove the pancakes to the paper-lined plate to drain.
- Cover with more paper towels and pat dry.
- Transfer them to the baking sheet; cover with foil (loosely) and put them in the oven to stay warm while the continue making the remaining pancakes.
- Serve warm. They are even good the next day, cold!
Nutrition
More Pancake Recipes to Try
- James Beard's Pancakes
- Gluten Free Oatmeal Pancakes
- Buckwheat Pancakes (Gluten Free)
Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.
Lois
Super good. Try them!