Today is the first day of the first week of summer vacation, and the boys are now home for eleven weeks. Today is also the first day after my first weekend away without all the boys, and my eyelids are a little heavier than normal. I have been absent from my kitchen since Thursday of last week, and while I'm anxious to get in there, I'm also feeling like I only want to prepare something simple as I'm not quite as energetic as my regular self yet (sleep deprivation and abnormal quantities of "beverages" is often the cause of these sorts of things). So, as I was off to the kitchen to make breakfast these little goodies popped into my mind.
I stumbled upon a recipe for corn pancakes when perusing this month's Gourmet magazine, while resting by the lake this past weekend. I've altered the recipe on several fronts, so I wouldn't say I've modified the one I've found, but rather I was inspired by it. A sweet or savoury pancake, these can be served up traditionally with a brush of butter and some drizzled maple syrup, or fresh salsa and a dollop of sour cream.
I have great plans for my boys to learn some more kitchen skills this coming summer. I'm hoping that when these eleven weeks have passed my nine-year-old will be able to put together a breakfast, lunch and dinner dish, easily and independently. These pancakes may make the cut for the breakfast dish, as they are simple and hassle-free. My seven year old will certainly be able to assist with the combining of the ingredients and the pouring of the batter into the skillet and younger children may enjoy trying to get the corn of the cob or even watching Mom flip the pancakes high into the air.
Enjoy the day, friends...I have a feeling mine will involve copious amounts of tea to keep me awake but at least we're starting the day with some fresh and flavourful fare.
Summer Corn Pancakes, my recipe
1 cup whole wheat pastry flour (or 1/2 cup all purpose and 1/2 cup whole wheat flours)
1/2 cup oats
2 tsp baking powder
1/4 tsp salt
1 tbsp brown sugar
2 eggs
1/2 cup butter, melted
1/2 cup milk
1 tsp vanilla
1 cup fresh corn cut from the cob
~ Combine the flour, oats, baking powder, brown sugar and salt in a small mixing bowl.
~ In another mixing bowl, combine the melted butter, milk, eggs and vanilla.
~ Add the wet ingredients to the dry and mix until just combined. Fold in the corn and mix well. Allow to rest for 2 minutes or until the batter has thickened.
~ Heat a large skillet over medium-high heat. Add a drizzle of olive oil to avoid sticking, and drop 1/4 cup amounts of pancake batter into the pan.
~ Cook until mixture begins to bubble and is well-browned on the other side and then flip. Continue cooking the flipped-over side for another minute, remove from pan and allow to rest.
~ Finish cooking the rest of the batter the same way and serve up with maple syrup or salsa and sour cream.
~ Enjoy!
I can't wait to try this one! Thank you! By the way the chocolate covered frozen banana bites we our official treat of birthday month :) They are amazing!
Posted by: BOATBABY | June 29, 2009 at 10:18 AM