Corn Pancakes

August 26, 2013

Corn Pancake Recipe

Last week, I was overjoyed at the sight of fresh corn on the cob at the markets in Paris. I promptly stocked up on both white and yellow corn and ate them in the way anyone from Bombay would – roasted over open flames, an improvisation over burning hot charcoals, and rubbed copiously with half a lemon dipped in a mix of salt and red chilli powder. When I got a bit weary of that, I switched to boiling the corn in the pressure cooker and slathering it with salted butter from Beillevaire. I was pretty content with these methods, until this morning when I read David Lebovitz’s blog, and made corn pancakes for lunch.

I made several tweaks to the original recipe based on my taste (for instance, deep amber maple syrup that a reader got me from Canada instead of honey. Thanks, Laura!), things that I found in my refrigerator (fresh coriander and green chillies) and convenience (used up the egg yolk instead of throwing it down the sink). I also veered away from the egg ratio in the original recipe, and went with the increased egg, based on the recipes they taught us at culinary school. As for the corn, the one I had was really sweet and tender – the kind you could quite easily eat raw, so I used raw corn kernels in the pancake batter. If you’ve got the slightly tougher variety, precook them. All in all, an excellent lunch recipe that kept me satiated for hours. Next time though, I’m going to cut back on the coriander so I can enjoy the pure flavour of corn.

While we’re taking about pancakes, I’ll tell you a bit about the pancakes that we make at Le Cordon Bleu. Never called pancakes, but Crapiaux or Pannequet, we always make them with yeast and in cute little carbon steel blini pans with cast iron handles. Both of which, I never used in/for my pancakes prior to school, and something I’m always going to use hence forward. I love how yeast gives the pancakes a more even, fluffy texture and the carbon steel blini pans give the perfect little rounds and a gorgeous colour to the pancakes. These pans are great non-stick alternative and excellent for high heat cooking. Of course, I couldn’t use yeast in this recipe because the pancakes are made with maize flour, which is gluten free and won’t react with the yeast the same way that regular flour does.

I still have a little more corn flour left and an enormous appetite for anything made with fresh corn, so please share your favourite corn recipes with me!

Corn Pancake Recipe

Corn Pancakes

Yield: 8

Recipe based on David Lebovitz's pancake recipe that comes from Chez Panisse Vegetables with a few compulsive tweaks.

Ingredients

  • 100ml milk
  • 1 tbsp maple syrup (or honey)
  • 25g butter, melted
  • 100g corn flour*
  • 3/4th tsp baking powder
  • 1/2 tsp salt
  • 3 eggs, separated
  • Kernels from 1 ear of fresh corn
  • Optional: 2 green chillies, chopped finely and a handful of coriander leaves, chopped

Method

  1. In a small saucepan, heat the butter with the milk, until the butter is melted. Add the maple syrup.
  2. In a bowl, whisk together the corn flour, baking powder and salt in a large bowl. Make a well in the centre, add the 3 egg yolks and the milk mixture. Whisk to combine.
  3. In another large bowl, whisk the 3 egg whited until they form firm peaks. Fold them into the corn mixture a third at a time, until everything is incorporated.
  4. Fold in the fresh corn, chopped coriander leaves and chillies, if using.
  5. Heat a pan, add a little butter or oil and pour in a ladle of pancake batter (approximately 50-60ml). Cook on a low heat until the edges aren't liquidy and flip over to brown the other side. Serve hot.

*Corn flour or maize flour. NOT cornstarch, cornflour or Maizena - that is refined starch used for thickening sauces, pastry cream and other things. You can use either white or yellow corn flour.

http://purplefoodie.com/corn-pancake-recipe/

{ 11 comments… read them below or add one }

1 Samina | The Cupcake Confession August 27, 2013 at 5:14 AM

OMG! Talk about eating corn Mumbai style! Just had one yesterday loaded with the lime, salt and red chilli powder to complement the heavy rains! :) And these corn pancakes?? Cant wait to try them !!! They look delicious! :)

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2 Roanna August 27, 2013 at 4:36 PM

I love pancakes… I hope to try this version out as soon as I can! ^.^

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3 sam August 27, 2013 at 7:41 PM

Hiiii
Will try corn pancakes soon. They look amazing.
I have a query . If I m baking a cake n I hv more batter and I cant put 2 moulds together than if I have to wait to bake another batch – is that okie.

Or will any reaction take place. Is that ok. Pls reply.

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4 Nikhil August 28, 2013 at 3:13 AM

I saw this on David’s site and wasn’t sure if my question would make sense to anyone there. Is corn flour same as besan or is it cornmeal/polenta? Will any of these work?

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5 Cinnamon Vogue August 28, 2013 at 7:36 AM

Wow, really lovely pancakes. I never new that maize flour does not react with yeast. What an interesting bit of information. As long as you used non genetically modified maize or corn flour I like these pancakes. :-)

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6 The Vanilla Bean August 28, 2013 at 11:27 AM

Oooooooh! They look so good.

I read a recipe for pudding corn recently. I think it was Ina Garten’s. Intriguing no?

P.S – Congratulations on the graduation (or not yet?)! xo

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7 Stephanie @ Eat My Tortes August 30, 2013 at 2:10 PM

Oh yum! These look great, and I love that they use corn flour instead of regular flour. I made fritters with corn in them the other day because I bought so much of it and needed to find ways to use it up. I’ll definitely try these :)

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8 Jen@MealDiva September 11, 2013 at 8:36 PM

These look wonderful! I served them to my kids today as a snack and they were a BIG hit! It’s great to see fresh corn being used differently!

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9 Rachel Elizabeth September 11, 2013 at 8:57 PM

This is not something I would typically be drawn to but they sound really interesting. Might have to try something new.

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10 Healthy Dine Out September 27, 2013 at 9:00 PM

Wow Corn Pancakes- What a great idea :) I will have to make some tomorrow morning!

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11 Najla December 9, 2013 at 1:30 PM

My daughter is allergic to gluten. Someone brought me 10 kg white corn flour! My daughter was sick of eating corn tortillas EVERYDAY! Thank u for the recipe!

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