Food Today: Homemade Corn Fritter-like Pancakes

When I returned from a week with my sister, Dear One had purchased several ears of beautiful Butter and Sugar corn from our local market.    He was ready for corn on the cob, and since he had called me at my sister's home to learn how to cook corn on the cob, he was able to provide.  He cooked the whole batch so there were a few cobs left over for other purposes.

Corn fritters came to mind but since we are watching the fat intake, I thought I would try something similar but not as greasy, thus this recipe.

Several years ago I found a handy corn cutter to use with corn on the cob.

Top of OXO corn cutter showing the opening 

where the corn is collected

Business side of the corn cutter which cuts the corn off the cob

Corn Fritter Pancakes

1 cup corn, cut off cobs
1/2 cup whole wheat flour
1/2 cup milk
1 egg
2 Tablespoons olive oil
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon granulated garlic

Mix all together then fry in a little oil in a  hot frying pan, using one-quarter cup measure or portion scoop to put the batter onto the pre-heated skillet.  I used our heavy cast iron pan and let it get hot, then poured in a little canola oil and let THAT get hot.  When it shimmered it was time for the batter.  The pancakes cooked about one minute per side.

Corn cut off two cobs of sweet corn, about 1 cup

Corn pancake batter ingredients, sans milk

Corn pancake batter mixed with a wooden spoon and ready to cook

If you do NOT preheat the pan and the oil, you will have a mess on your hands and will be unable to flip the pancakes.  This something I learned a very long time ago, but still have to re-learn every so often when I am in a rush.  Don't pass up the steps of preheating pan and oil!

Corn pancakes cooking on Mother-in-Law's wonderful cast iron frying pan.

Corn pancakes cooked with very little oil

Left-hand side shows corn pancakes more along the fritter line, cooked in 1/4 inch hot oil...not real fritters which take deep fat.

This recipe was the corn from two cobs and made 6 pancakes.  Some people pour Vermont maple syrup over the top.  Others serve them with a fresh and lovely pico de gallo or even sweet pepper relish.