Cheddar Corn PancakesRecipe Source: Gail's Station
House
Preparation Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Cheddar corn pancakes are a delicious legacy of Gail's Station House of West Redding and Ridgefield, Connecticut. They are sweet and savory and even more delicious when blanketed with warm maple syrup.
1-1/4 cups all-purpose flour
1 tablespoon sugar
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1-1-1/4 cups milk
4 tablespoons butter, melted and cooled
1 7-ounce can corn niblets, thoroughly drained
butter for frying
2 cups grated cheddar cheese
1. Mix together the flour, sugar, baking powder, and salt.
2. Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3. Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
4. Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
5. Serve hot with syrup.
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Preparation Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Cheddar corn pancakes are a delicious legacy of Gail's Station House of West Redding and Ridgefield, Connecticut. They are sweet and savory and even more delicious when blanketed with warm maple syrup.
1-1/4 cups all-purpose flour
1 tablespoon sugar
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1-1-1/4 cups milk
4 tablespoons butter, melted and cooled
1 7-ounce can corn niblets, thoroughly drained
butter for frying
2 cups grated cheddar cheese
1. Mix together the flour, sugar, baking powder, and salt.
2. Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3. Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
4. Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
5. Serve hot with syrup.
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For more copycat/clone & brand name recipes, join us!
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