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Corn Pancakes Recipe

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This recipe for Corn Pancakes is from Cooking Cousins , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup gluten free flour (reg white flour)
4 tsp. baking powder
1 tbsp. coconut sugar
3-4 ears of corn (or frozen corn-2 cups)
2 large eggs
3/4 cup almond milk (while milk)
2 tbsp. vegetable oil
1 stick unsalted butter, melted and cooled
Accompaniments: pure maple syrup, or salsa and sour cream
Directions:
Directions:
Whisk together flour, baking powder, sugar and t tsp. salt in a medium bowl.
Cut enough kernels from cobs to measure 2 cups. Using back of knife, scrape pulp
from the cobs and transfer to a blender with milk and 1/2 cup corn. Puree until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
Add to flour mixture with remaining 1-1/2 cups corn and whisk until just combined.
Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. Reduce heat if pancakes brown too quickly). Lightly oil griddle between batches if necessary.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
These are a good breakfast or breakfast for dinner pancake. Enjoy!!!

 

 

 

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