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, 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, a baking sheet, and some beautiful dinnerware. I love these, don’t you?
French Corn Pancakes Recipe
Hearty, warm Corn Pancakes with whole kernel corn. Terrific as a side dish on a cool fall night.
- 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
- 1/2 teaspoon salt
- 2 tablespoons Canola oil for frying
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!
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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