Corn Cakes

My mom always made our pancakes with cream corn growing up. It is such a fun twist on pancakes that gives them more of a savory flavor which I love because i’m not a big fan of super sweet pancakes. I recently found out that this idea was passed down from my great grandmother who did this as a spin on corn fritters.

I have done this with many different pancake mixes. My mom loves traditional Krusteaz brand mix and I usually use Kodiak Cake (buttermilk) mix for a fast version. I have included recipes below for homemade pancake mix, regular pancakes as well as how to make corn cakes with a pre-made pancake mix. You can’t really mess this up, feel free to add more or less cream corn (or whole kernels) to your liking. You might just need to add a little more liquid (water) to make sure you have a good pancake batter texture before cooking. It is hard to say exactly how much water to use because each pancake batter mix will require a different amount of liquid. Just start with a small amount and add more as needed.

I always serve these with a small amount of butter, a small amount of maple syrup and a sprinkle of powdered sugar but you could also eat then plain as more of a savory dish.

Ingredients:

• Homemade pancake mix (Makes 4 cups of dry pancake mix):

  • 1 cup oat flour (you can grind your own oats in a blender or food processor)

  • 2 cups whole wheat flour

  • 1 cup all-purpose flour

  • 3 Tbs baking powder

  • 2 tsp baking soda

  • 1 tsp salt

  • 3 Tbs coconut sugar (or regular sugar)

• Regular pancakes without corn using above mix (Makes about 5 pancakes):

  • 1 cup of mixture above OR 1 cup of your favorite pancake mix

  • 1 egg

  • 1 cup almond milk (any milk will do)

  • 1/4 tsp cinnamon (optional)

• Corn Cakes (Makes about 5 pancakes):

  • 1 cup of mixture above (OR your favorite pre made pancake mix)

  • 1 egg

  • 1 15 oz. can creamed corn

  • Small amount of water to obtain pancake batter consistency.

  • coconut oil spray or butter for greasing the pan

Instructions:

• Mix ingredients in a medium bowl.

• Heat coconut oil or butter in a non-stick skillet over medium heat.

• Once hot, pour ~1/3 cup of batter in the hot pan. I cook two pancakes at a time.

• Cook for approximately 3 minutes on the first side until the pancake shows small bubbles on the edges. Flip and cook until the other side is cooked to a golden brown color.

• Cook remaining batter.

• Recommend serving with butter, a little syrup and a sprinkle of powdered sugar.