My grandmother raised chickens when I was a child. She had a chicken coop, which most of her chickens scorned in favor of nests they made in various parts of the property. I remember that some of the chickens nested in the branches of a huge oak tree, leaving me a lasting memory of watching baby chicks running back and forth overhead on the limbs of the tree. My grandmother let me gather eggs, a nerve wracking experience, because the older hens had no respect for me, and would peck my hands as I picked up the eggs. But, no bad tempered hens were going to deny me a delicious egg.
Why am I going on and on about eggs, when the post is about corn pancakes? Because eggs will always save the day. Yesterday, I had meager provisions in my fridge and pantry. No meat or fish, and very little pasta, beans, or vegetables. But, I had eggs, some veggie odds and ends, and frozen corn. The result was delicious whole wheat pancakes filled with corn, broccoli, onions, and basil. It all started when I saw the eggs in the fridge.
And to guild the lily, I put a fried egg on top of the pancake. Perfect.
Makes about 8 pancakes
1-1/2 cups frozen corn (or freshly cut) corn, defrosted
1 large egg
1/2 cup skim milk
4 tablespoons vegetable oil
about 1/4 cup diced broccoli
1/4 cup chopped carrots
1/4 cup diced sweet onion
1/3 cup shredded fresh sweet basil
3/4 cup all-purpose whole wheat flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the vegetables and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add half of the corn and cook, stirring, for 1 minute. Scrape the mixture onto a bowl and let cool until almost room temperature.
Put remaining half of the corn in a blender or food processor. Process until it is smooth (it will be less smooth if you use a food processor). Add the egg and milk; puree until smooth.
In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernel and broccoli mixture and the shredded basil.. Mixture will be thick. Wipe out the skillet and add the remaining 3 Tablespoons oil to it. When it's hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.