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I wrote a book about preserving food. The same step-by-step instruction and full-color photos you find in my blog. Buy it at Yes, You Can 

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Sprouts is a terrific source for certified organic seeds intended for home sprouting. Dress up salads, stir-fry, sandwiches, spreads, and other dishes with homegrown sprouts of all kinds. Follow this link to order your sampler or to find home sprouting kits.


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Posts Tagged ‘sweet corn’

Corn Pancakes Post Produce: November, 2011

I doubt the canned corn I ate today included any kernels from my kitchen garden, though I did harvest sweet corn this year. This ear went from the garden to our dinner table in less than an hour. Home-canned sweet corn tastes much better than commercially-canned corn. For the best corn flavor in a preserve, try freezing.

It’s time to Post Produce at Your Small Kitchen Garden. This month, I’m posting corn. In the interest of full disclosure, the corn I’m posting about is almost certainly not from my garden. I grew and harvested sweet corn this year, but I also bought a few bushels at various farmers’ markets—way more than I harvested of my own. It would be impossible to find the specific canned corn in my larder that grew in my small kitchen garden.

That said, for lunch today I made corn pancakes. I ate corn pancakes occasionally when I was a kid, and was dismayed to learn recently that my wife and kids don’t care for these delicacies. I still like corn pancakes, and it doesn’t bother me at all to make up a batch that I’ll eat for breakfast and lunch over the course of several days.

Will you like corn pancakes? If you like corn fritters, you’ll probably like corn pancakes. They’re nearly the same product except that there’s no deep-fat-frying involved with corn pancakes.

Daniel’s Pancake Batter

1 cup all-purpose flour

½ tablespoon baking powder

¼ teaspoon salt

7/8 cup of milk

2 tablespoons butter, melted

1 or 2 eggs

Stir together the flour, baking powder, and salt. Whisk in the milk, then the melted butter, and finally the egg (or eggs). With each addition, mix till you’ve blended everything well. If the batter is very runny, sprinkle in flour one tablespoon at a time, blend it together, and reevaluate the consistency.

When the batter is appropriate for making pancakes, stir in one pint of drained canned corn.

How to Make Corn Pancakes

You make corn pancakes exactly as you should expect: mix up pancake batter, stir in sweet corn, and pan-fry pools of batter. Use a commercial pancake mix or make batter using your favorite recipe. The box titled Daniel’s Pancake Batter holds an approximation of the recipe I use.

I like corn pancakes with maple syrup; real maple syrup. I also like them with fruit syrup, and today I used black raspberry syrup that I canned myself from berries that grew in the woods up the road from my house—not specifically from my garden, but when I pick them in the wild, it feels as though the black raspberries are “my produce.”

I made a video that shows how to make corn pancakes. So, if you’d like more guidance on the topic, look in the Linky below for the link from “cityslipper.” That leads to my Youtube video. Then, I hope you’ll join in on this third Post Produce event.

To make corn pancakes, mix your favorite pancake batter, or use the simple recipe in the box, and then stir in canned sweet corn.

Cook corn pancakes as you would cornless ones. In a properly-heated pan (I set the temperature knob for the burner at about six; it has numbers from 1 through 9), a pancake needs from 60 to 90 seconds on each side to cook through.

Home-canned black raspberry syrup makes a fine topping for pancakes—with or without corn. Chances are that a carnival or country fair corn fritter booth offers only powdered sugar or “pancake syrup.” Those may satisfy as well on corn pancakes, but when you get a chance, try corn pancakes with real maple syrup.

Now You Go!

The 22nd is Post Produce day. Please join me and other bloggers and share whatever you’re consuming from your garden. Whether it’s still growing in your garden, you’re harvesting it for a meal, you’re preserving it, or your taking it out of your larder for dinner, blog about your homegrown produce, and then link to it below. For more information, follow this link to the Post Produce page.


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