Corn Fritters (Pancakes)
August 12, 2010
In our family, corn fritters are breakfast nirvana. My grandmother started the tradition of adding corn to pancakes. We’re not sure where she got the idea. As much as Daddy loved corn, he readily agreed to this pancake makeover when Mom prepared them for him the first time.
For some, the word fritter means more of a fried pastry or beignet. Don’t be confused. While everyone in my family calls these corn fritters, they are really pancakes with corn. Think more the cousin of blueberry pancakes, rather than the cousin of an apple fritter.
Ingredients
- 1 1/4 cups sifted all-purpose flour
- 1 tbsp baking powder
- 1 tbsp. sugar
- 1/2 tsp salt
- 1 beaten egg
- 1 cup milk
- 1 (15 1/4-ounce) cans whole kernel corn, drained
or 1 12–16 oz bag of frozen corn, thawed - 1 tbsp cooking oil
Directions
- Spray griddle with nonstick spray, and place on medium-high burner to warm.
- Sift together dry ingredients.
- Combine egg, milk and salad oil, then add to dry ingredients, stirring just till flour is moistened. (Batter will be lumpy)
- Fold in corn kernels. Be careful not to over stir.
- Test griddle for heat by dripping a few drops of water over the surface. It should bubble and evaporate almost immediately. If not, increase heat until correct temperature reached.
- Ladle out in 3″ to 4″ pancakes.
- When edges are cooked and bubbles begin forming in the middle, flip pancake and continue cooking until lightly brown.
- Serve with butter and syrup or jelly.
Variations
- Eliminate the corn for a great batch of regular pancakes.
- Make your own variety by substituting in the add-in of your choice in place of the corn. The recipe works with everything from blueberries to chocolate chips!
- Leftovers can be refrigerated or frozen. Warm in the microwave for a minute or two. Because they reheat well, make a double batch during the weekend, and freeze the extras for a fast breakfast during the next week.
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Time Required: 20 mins |
Servings: 4 |