Rec: Pyles - Corn Griddle Cakes

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<mx2 source= " MasterCook 6.0 " date= " December 10, 2000 " >

<Summ>

<Nam>

Corn Griddle Cakes

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<RcpE name= " Corn Griddle Cakes " author= " Southwestern Vegetarian, Stephan

Pyles,p.90 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Corn Griddle Cakes

 

Recipe By :Southwestern Vegetarian, Stephan Pyles,p.90

Serving Size : 6 Preparation Time :0:00

Categories : Corn

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup cornmeal -- (fine grind)

1/2 cup all-purpose flour

1/2 teaspoon baking powder

2 cups fresh corn kernels

1/2 cup whole milk

2 tablespoons diced red bell pepper

2 tablespoons diced yellow bell pepper

2 teaspoons serrano pepper -- minced

6 tablespoons unsalted butter -- melted

(3/4 stick)

2 large eggs -- plus

4 large egg yolks

1 teaspoon salt

For frying:

1 cup clarified butter -- or vegetable oil

 

Combine the cornmeal, flour, and baking powder in a mixing bowl and set

aside. In a blender puree 1 cup of the corn kernels until smooth and

transfer to a large mixing bowl. Add the remaining corn kernels, milk,

diced bell peppers, serrano, and butter and whisk together. Add the

cornmeal mixture and stir to combine. In a separate bowl, whisk together

the eggs, egg yolks, and salt. Add the egg mixture to the batter and stir

to combine thoroughly.

 

On a griddle or in a large cast-iron skillet, heat half of the clarified

butter. When lightly smoking, pour in half of the batter to make 6 round

pancakes. Cook for 2 minutes on each side, or until the pancakes are golden

brown. Remove and let drain on a cookie sheet lined with paper towels.

Repeat for the remaining batter.

 

SERVES 4 TO 6. MAKES 12 CORN CAKES

 

Scanned and MC'd by Brenda Adams (badams007)

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 605 Calories; 52g Fat (75.2%

calories from fat); 8g Protein; 30g Carbohydrate; 3g Dietary Fiber; 325mg

Cholesterol; 434mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0

Vegetable; 0 Non-Fat Milk; 10 Fat; 0 Other Carbohydrates.

 

NOTES : " These simply but richly flavored pancakes are excellent with a

dollop of caviar topped with a little creme fraiche or sour cream. The

cakes can be made ahead and reheated for later use; place them on a lightly

oiled cookie sheet and heat in the oven at 325F for 3 or 4 minutes. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 6 " />

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<CatS>

<CatT>

Corn

</CatT>

</CatS>

<IngR name= " cornmeal " unit= " cup " qty= " 1/2 " code= " I " >

<IPrp>

(fine grind)

</IPrp>

</IngR>

<IngR name= " all-purpose flour " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " baking powder " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " fresh corn kernels " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " whole milk " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " diced red bell pepper " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " diced yellow bell pepper " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " serrano pepper " unit= " teaspoons " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 6 " >

<IPrp>

melted

</IPrp>

</IngR>

<IngR name= " (3/4 stick) " code= " T " ></IngR>

<IngR name= " eggs " unit= " large " qty= " 2 " >

<IPrp>

plus

</IPrp>

</IngR>

<IngR name= " egg yolks " unit= " large " qty= " 4 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " For frying: " code= " S " ></IngR>

<IngR name= " clarified butter " unit= " cup " qty= " 1 " >

<IPrp>

or vegetable oil

</IPrp>

</IngR>

<DirS>

<DirT>

Combine the cornmeal, flour, and baking powder in a mixing bowl and set

aside. In a blender puree 1 cup of the corn kernels until smooth and

transfer to a large mixing bowl. Add the remaining corn kernels, milk,

diced bell peppers, serrano, and butter and whisk together. Add the

cornmeal mixture and stir to combine. In a separate bowl, whisk together

the eggs, egg yolks, and salt. Add the egg mixture to the batter and stir

to combine thoroughly.

</DirT>

<DirT>

On a griddle or in a large cast-iron skillet, heat half of the clarified

butter. When lightly smoking, pour in half of the batter to make 6 round

pancakes. Cook for 2 minutes on each side, or until the pancakes are golden

brown. Remove and let drain on a cookie sheet lined with paper towels.

Repeat for the remaining batter.

</DirT>

<DirT>

SERVES 4 TO 6. MAKES 12 CORN CAKES

</DirT>

<DirT>

Scanned and MC & apos;d by Brenda Adams (badams007)

</DirT>

</DirS>

<Note>

& quot;These simply but richly flavored pancakes are excellent with a dollop

of caviar topped with a little creme fraiche or sour cream. The cakes can

be made ahead and reheated for later use; place them on a lightly oiled

cookie sheet and heat in the oven at 325F for 3 or 4 minutes. & quot;

</Note>

</RcpE></mx2>