And now for something completely different!

That’s right! I’m going to talk about food! Heavens forfend!!!

Of course, it’s a really short post, and soon to follow will be several completely non-food-or-music related posts. On which topic I’m reminded that I should probably do another music related post, since it’s been rather heavily skewed toward food so far. I blame my nearly music-less summertime.

What I want to share with you today, is my super-tasty corn pancake recipe! That’s right, I’m going to send a recipe your way! How exciting is that, Dear Internet??

This is actually adapted from a recipe for Kentucky griddle cakes in Country Living’s Country Mornings Cookbook (1989).

Katie’s Corn Pancakes

Makes a boatload of pancakes – enough for at least four hungry people, maybe even five. But that depends on how well you share. Recipe halves easily.

Ingredients

2 cups yellow cornmeal

1 cup flour

2 tsp sugar (or less, whatever you’re comfortable with)

1 tsp salt (also optional, I almost never use it in my cooking)

1 tsp each baking powder and baking soda

2 cups buttermilk (you shouldn’t skimp on this, buttermilk adds a boatload of amazing flavour, without a lot of calories)

2 large eggs

4 tbsp vegetable oil (also optional – i forgot to use it the last time, with no detriment to the pancakes, just make sure to oil the pan between each batch)

2 cobs of corn, cooked and shucked (see below for a tasty barbequed corn recipe that works beautifully in this!)

4-6 green onions, diced (you can also use a large handful of chives, or half of a sauteed onion if you prefer)

Method

1. In large bowl, whisk together dry ingredients (cornmeal, flour, sugar, salt, and baking soda and powder).

2. In a smaller bowl, whisk together buttermilk, eggs, and oil until combined; mix into dry ingredients until all the dry has become wet.

3. Add corn and onions, and stir until just combined. Add a bit more buttermilk if the consistency is a bit too thick. If too runny, feel free to add a bit more flour (though this has never happened to me).

4. Heat a frying pan, coated with a bit of vegetable oil (whatever your preference, canola works well), to medium high heat.

5. Spoon about 1/3 cup of batter onto hot pan, making 3 or four pancakes (however much room is there in your pan), and let fry for a few minutes. When the top starts to bubble, and the bottom is nicely browned to your preferences, flip (this requires some dexterity, but if this enormous klutz could master it, I’m sure you’ll have no problem, Dear Internet) and let the top brown evenly. The second side takes less time. When evenly brown and firm (but springy) to the touch, transfer to a platter and keep warm in the oven (about 200-250F works well here).

6.Continue until the batter is used up, and bellies are full o tasty pancakes.

Tasty Barbequed Corn

Makes however many cobs of corn you feel like making. And works equally well eaten straight from the barbeque, or as leftovers in anything – especially tasty tasty corn pancakes!

Ingredients

Several Cobs of Corn (fresh!!)

Butter or margarine (room temp, or a bit melty)

A huge pile of fresh herbs, chopped fairly fine (parsley, basil, mint, oregano, and thyme all work in whatever combination you like. Yes mint! it’s not a just a dessert garnish!!)

Several chopped green onions (or a shallot)

Smoked paprika, or chili powder

Freshly ground black pepper, to taste

Method

1. Eyeball your corn – figure how much butter you’ll need to coat it fairly evenly. Mix in enough herbs and onions to have a nicely green buttery goodness in your bowl. Sorry I can’t describe it better. I would estimate that for 5 cobs, you’ll need about 1/2-3/4 cup of butter or margarine and a couple large handfuls of herbs.

2. Add in several teaspoons of paprika or chili powder and pepper to taste. Rub onto the cobs.

Note: you can use one of two methods here, whichever you like best. You can 1) either pull back the leaves gently (leaving them attached at the base), pull out the silk, then slather the cobs in the herb butter and fold back the leaves and tie them in place and barbecue them like that. Or 2) you can shuck and wash the cobs, slather them in the butter, then wrap them first in damp parchment or waxed paper (to keep them nice and moist) and finally in tinfoil.

3. Barbecue the corn until done. You can pull back the leaves, or tinfoil (whichever method you used), and check the kernels – they should glow with an inner golden light and pop juicily if poked.

Just so you know, don’t ask me about barbeque methodology. I know how to turn them on, and clean them, but I leave the charring of meat to the boyfriend and my father. It’s a manly bonding ritual I don’t want to intrude upon.

I hope you enjoy some tasty corn pancakes, Dear Internet! While we still have fresh corn. . .

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