Lois Dodd's Fresh Corn And Blueberry Pancakes
Updated Oct. 27, 2022
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- ½cup stone-ground yellow cornmeal
- 1cup milk
- ¼ to ½cup all-purpose flour
- 1teaspoon Bakewell Cream (see note)
- ½teaspoon baking soda
- ¼teaspoon salt
- 2ears fresh corn, enough to make 1½ to 2 cups prepared
- 2eggs
- 2tablespoons melted butter, plus butter for the griddle
- 1heaping cup fresh wild blueberries
Nutritional analysis per serving (6 servings)
203 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the cornmeal and milk and set aside. In a large bowl, combine a quarter cup of flour with the remaining dry ingredients and stir with a wire whisk until thoroughly blended. Set aside.
- Step 2
Slice the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
- Step 3
Grind the corn in a blender until it is the texture of lumpy slush, then add the eggs and melted butter. Blend in the cornmeal and milk mixture.
- Step 4
Put the griddle over low heat, then gradually increase the temperature until the heat is medium-high and the griddle is very hot.
- Step 5
While the griddle is heating, add the blender contents to the flour mixture and stir just enough to barely blend. Stir in the blueberries.
- Step 6
Lightly grease the griddle and ladle out a test cake, using about two tablespoons of batter and holding it close to the pan as you pour. It should spread without running around loose. Cook a bit longer than a conventional pancake, until the surface is moist but not wet, about three minutes. Then turn and cook the other side. If the cake is runny or impossible to turn, stir a bit more flour into the batter.
- Step 7
Make the remaining cakes, using a scant quarter cup of batter for each. Stir with the ladle as you dip into the batter to keep the berries in suspension. Serve at once with maple syrup and butter or as an accompaniment to smoked or grilled chicken.
- Bakewell Cream is available from the Apple Ledge Company, R.F.D. 2, Box 6640, East Holden, Me., 04429, at $3.75 for an 8-ounce can. One teaspoon of baking powder may be used intead of Bakewell Cream and baking soda.
Private Notes
Comments
These are one of the great treats of summer. I usually make a 1/2 recipe for two. Sometimes the batter is a little runny, even with the full allotment of flour. I add more flour until I can handle it. Might depend in how juicy your corn is? & nothing wrong with adding more blueberries!