Hearty, warm Corn Pancakes with whole kernel corn. Terrific as a side dish on a cool fall night.
Prep Time15 minutesmins
Cook Time4 minutesmins
Total Time25 minutesmins
Course: Side Dish, Vegetables
Cuisine: French
Servings: 8
Calories: 112kcal
Author: Lois Carter Crawford
Ingredients
1 16-ouncecan of corndrained or 2 cups frozen corn, thawed
2large eggs
6Tablespoonsall-purpose flouror Gluten Free Flour for GF
½teaspoonsalt
2tablespoonsCanola 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!