French Corn Pancakes. Scrumptious pancakes made with whole kernel corn, eggs and flour. Perfect for supper. The French know how to cook.
Corn Pancakes. French. So good. Great side for any meal.
Hi. It’s Lois in the kitchen. Good friends of ours, Ed and Marky Trinkle, know how much we love to cook, especially French food. Don lived in France when he was a child and has very fond memories of the food, the people and the country. Ed and Marky gave us Dorie Greenspan’s wonderful cookbook, Around My French Table, a few years ago and we cherish it. We found this recipe in it and I made these French Corn Pancakes for supper.
Check out the recipe…
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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French Corn Pancakes Nutrition Information
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