Sweet Corn Pancakes

Sweet Corn Pancakes

Recipe By :Great Lake Effects

 Serving Size : 4

 1 pound frozen corn -- thawed

 2 eggs

 1/4 cup finely chopped onion

 2 scallions -- finely chopped

 1 clove garlic -- minced

 3/4 cup flour

 1/4 cup cornmeal

 1 tablespoon baking powder

 1 1/2 teaspoons salt

 1 1/2 teaspoons sugar

 1 1/2 teaspoons crushed red pepper

 Vegetable oil -- for frying

Process 1/2 of the corn in a food processor until pureed. Mix with the remaining corn, eggs, onion, scallions and garlic.

Combine the flour, cornmeal, baking powder, salt, sugar and red pepper in a bowl and mix well. Stir in the corn mixture.

Chill, covered, in the refrigerator.

Heat a small amount of oil in a nonstick skillet. Pour enough batter into the skillet to form a 3- to 4-inch pancake.

Bake until brown on both sides, turning once. Repeat the process with the remaining batter.

May prepare pancakes in advance, store in the refrigerator and reheat in the oven just before serving.

Makes 4 servings.

The Junior League of Buffalo is an organization of women committed to promoting voluntarism, developing the potential of women, and to improving the community through the effective action and leadership of trained volunteers. It's purpose is exclusively educational and charitable.

Great Lake Effects

 Buffalo Beyond Winter and Wings

 A Cookbook by the Junior League of Buffalo

 Publication Date: December 1997

 ISBN: 0-9655935-0-9