When it comes to breakfast and brunch, there's nothing quite like the classic combination of pancakes, waffles, and French toast. These timeless dishes have been a staple in households around the world for generations, offering a delicious and comforting start to the day. But what if you could take these traditional favorites and give them a fresh, new twist? Enter the world of griddle cakes made with corn fresh off the cob — a whole new way to enjoy this versatile grain.
One of the great things about using fresh corn in your griddle cakes is the sweet, natural flavor it brings to the table. Unlike canned or frozen corn, which can sometimes have a muted taste, fresh corn has a vibrant, juicy sweetness that really shines through in the finished product. Plus, it adds a lovely pop of color and texture to the cakes, making them not only delicious but also visually appealing.
To make these corn griddle cakes, you'll need a few simple ingredients. Start by shucking and cutting the kernels off the cob. You can use a sharp knife to carefully slice the kernels away from the cob, or you can use a corn stripper for a quicker and easier method. Once you have your corn kernels, you'll want to give them a quick blitz in a food processor to break them down slightly and release some of their moisture. This will help the corn to blend more easily into the batter and give the cakes a more even texture.
Next, you'll need to combine the corn with the other ingredients for the batter. This typically includes flour, sugar, baking powder, salt, eggs, milk, and a little bit of melted butter. You can also add in some additional flavorings, such as vanilla extract or cinnamon, to give the cakes a little extra something special. Once you've mixed all the ingredients together, you'll want to let the batter rest for a few minutes to allow the flour to absorb the liquid and the flavors to meld together.
While the batter is resting, you can start heating up your griddle or skillet. You'll want to use a medium-high heat and a little bit of oil or butter to grease the surface. Once the griddle is hot, you can start pouring the batter onto the surface in small, round mounds. You'll want to use about 1/4 cup of batter for each cake, and you'll want to space them out evenly on the griddle to allow them to cook properly.
As the cakes cook, you'll notice that they start to bubble up on the surface. This is a sign that they're ready to be flipped. Use a spatula to carefully flip the cakes over, and then cook them for another minute or two on the other side, until they're golden brown and cooked through. You can tell if the cakes are done by inserting a toothpick into the center of one of the cakes. If the toothpick comes out clean, the cakes are ready to be removed from the griddle.
Once the cakes are cooked, you can serve them up immediately with your favorite toppings. Some popular options include maple syrup, fresh fruit, whipped cream, or a drizzle of honey. You can also try making your own homemade creme fraiche to serve with the cakes. Creme fraiche is a rich, tangy dairy product that's similar to sour cream but has a slightly thicker consistency and a more complex flavor. To make creme fraiche, simply combine heavy cream with a little bit of buttermilk or yogurt and let it sit at room temperature for a few hours, until it thickens and develops a tangy flavor. You can then use the creme fraiche as a topping for your corn griddle cakes, or you can use it in other recipes, such as soups, sauces, or dips.
In conclusion, these corn griddle cakes are a delicious and unique way to enjoy breakfast or brunch. They're easy to make, using simple ingredients that you probably already have in your pantry, and they're sure to be a hit with the whole family. So why not give them a try the next time you're looking for a new and exciting breakfast idea? You won't be disappointed!
