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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Adapted from Midwest Living in their holiday section. Ingredients:
1 1/2 cups corn kernels, frozen |
1 cup rice flour |
1/2 cup cornmeal |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
3/4 cup milk |
1/2 cup buttermilk |
2 tablespoons butter |
1 egg, lightly beaten |
Directions:
1. Thaw frozen corn.
2. Line a 15/10/1 inch pan with foil.
3. Spray lightly with cooking spray.
4. Spread corn in pan, bake at 450 degreen for 10 minutes.
5. Stir once while cooking.
6. Combine flour, cornmeal, baking powder salt and baking soda in bowl.
7. Combine milks in a 2 cup glass measure.
8. In large bwoel, cream butter.
9. Add egg and beat until well mixed.
10. Alternately add flour and milk, beating on low after each addition until well mixed.
11. Stir in corn.
12. Heat griddle sprayed with cooking spray or 1-2 tbsp olive oil until water dances in skillet.
13. For each pancake, put in 2 tbsp batter and spread into a circle.
14. Cook over medium heat, turning when pancakes are bubbly on top and edges slightly dry.
15. Serve immediately. You can also keep warm in a 300 degree oven.
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