Well, Mirian had her first two half-days of school, and was pretty happy to get back to see her friends and teachers. She came home the first day expressing such relief that it all seemed familiar and okay- she's had so many changes and challenges, and I was thrilled that school felt like a comfortable place to be for her this year. I've been busy with all of the usual school parental details, including getting Robert ready to start HIGH SCHOOL this coming week! I've been wanting to freeze some corn, and had the chance to get some super-fresh Silver Queen from our farmer friends, the Congleton's. The kids husked the 4 dozen ears, and I blanched and put it up in quart freezer bags. It'll be so nice to have such great corn during the fall and winter months, especially at Thanksgiving. (Mirian couldn't wait, and ate some raw right off the cob!). One of my favorite breakfast recipes is for corn pancakes (from the Farmhouse Cookbook), which we had this morning using some Silver Queen- I hope you love it as much as I do! (Well, maybe I'll start back on that low-carb eating NEXT week!)
Golden Corn Pancakes
1 to 1 and 1/4 c. milk
4 tablespoons (1/2 stick) butter
1 cup fresh corn kernels or good-quality frozen (I've used canned)
1 and 1/4 c. all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 to 2 teaspoons mild vegetable oil, such as safflower
1. Combine 1 cup milk, the butter, and the corn in a small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
2. Sift the dry ingredients together onto a piece of waxed paper.
3. In a large bowl, beat the eggs until they are well mixed. Add the milk mixture. Then gently stir in the flour mixture, mixing just until it is moistened and thoroughly combined. It should be the consistency of cake batter. Add the remaining milk if the batter is very thick.
4. Brush a large heavy skillet or griddle with the oil, and place it over medium-high heat. When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake, into the skillet. Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes. Flip the cakes and cook for about 30 seconds on the other side. Serve immediately if you can, or keep them warm in a single layer on a platter in a warm oven. (About 1 dozen, 3 to 4 servings).
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