LOCATION: Recipes >> Breads Pancakes >> Corn Cakes 08
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Corn Cakes 08
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Little Corn Cakes
salad oil
2/3 cup flour
4 tablespoons cornstarch
2 teaspoon baking powder
1 teaspoon
2 eggs
2/3 cup ice water
4 ears corn, cooked and kernels removed
1 small can mild chopped chile peppers
canola oil for cooking pancakes
Mild red pepper jelly (melted if used for dipping)
Heat some oil in a shallow frying pan or griddle, just enough to
"puddle". Mix dry ingredients. Combine egg and water, and add to
flour mixture. Fold in corn and chiles. Drop batter by heaping
teaspoonful onto heated pan. Flip over when golden. Drain on
absorbent paper and use immediately or cover tightly with foil and
refrigerate, to be reheated later. Serve with a small dollop of
jelly on top, or put out a bowl for dipping.
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