What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7404141 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Corn Pancakes

Batters and Breads

Corn Pancakes
1 cup cooked corn kernels
2 eggs
1/2 cup buckwheat flour
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup celery leaves, minced
1 cup corn oil
1. Mince the corn kernels until quite fine with two cleavers or put them in the blender.
2. Beat eggs until very well mixed and lighter in color, then add the flour, water, salt, and sugar, the minced leaves, and the minced corn kernels.
3. Heat oil and drop a scant one-quarter cup of batter into a wok or fry pan. Cook the pancake until it looks done, then turn it over and cook it on the other side. Keep it warm in a two hundred degree oven, no higher as they will dry out, and repeat until all batter is used up; then serve. This makes eight pancakes.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720