Thread: Corn Pancakes

"Tara" <[email protected]> wrote in message
news:[email protected]..
>I wanted to use up a few cobs of grilled corn leftover from the Fourth
> of July. I slliced the corn kernals off of the cob, then mixed up a
> batch of pancake batter. I sprinkled a good handful of corn over
> each pancake before I flipped it.
>
> We enjoyed the corn pancakes. The smokiness of the grilled corn
> tasted so good against the sweet pancake syrup. '
>

I think these are corn fritters. Whatever you call them, they are fine,
fine, fine!

"cybercat" <[email protected]> wrote in message
news:h3b664$kfm$[email protected]..
>
> "Tara" <[email protected]> wrote in message
> news:[email protected]..
>>I wanted to use up a few cobs of grilled corn leftover from the Fourth
>> of July. I slliced the corn kernals off of the cob, then mixed up a
>> batch of pancake batter. I sprinkled a good handful of corn over
>> each pancake before I flipped it.
>>
>> We enjoyed the corn pancakes. The smokiness of the grilled corn
>> tasted so good against the sweet pancake syrup. '
>>
>
> I think these are corn fritters. Whatever you call them, they are fine,
> fine, fine!
>
I think fritters are deep fried. But, whatever, a batter doesn't seem to
suffer from the addition of corn kernels.
Janet

Tara wrote:

> We enjoyed the corn pancakes. The smokiness of the grilled corn
> tasted so good against the sweet pancake syrup. '

That does sound good! I have a couple ears in the fridge that I just
might allocate for that particular purpose. Though, a little pat of
butter or Brummel and Brown might be sufficient -- nix the syrup.

Thanks for sharing!

--Lin

Lin said...

> Tara wrote:
>
>> We enjoyed the corn pancakes. The smokiness of the grilled corn
>> tasted so good against the sweet pancake syrup. '
>
> That does sound good! I have a couple ears in the fridge that I just
> might allocate for that particular purpose. Though, a little pat of
> butter or Brummel and Brown might be sufficient -- nix the syrup.
>
> Thanks for sharing!
>
> --Lin


That does sound good! A wonderful injection of carbs.

Made me google Brummel and Brown. I wonder if that's a regional brand. I'll
look for it.

Andy

On Sat, 11 Jul 2009 17:27:33 -0600, Janet Bostwick wrote:

> "cybercat" <[email protected]> wrote in message
> news:h3b664$kfm$[email protected]..
>>
>> "Tara" <[email protected]> wrote in message
>> news:[email protected]..
>>>I wanted to use up a few cobs of grilled corn leftover from the Fourth
>>> of July. I slliced the corn kernals off of the cob, then mixed up a
>>> batch of pancake batter. I sprinkled a good handful of corn over
>>> each pancake before I flipped it.
>>>
>>> We enjoyed the corn pancakes. The smokiness of the grilled corn
>>> tasted so good against the sweet pancake syrup. '
>>>
>>
>> I think these are corn fritters. Whatever you call them, they are fine,
>> fine, fine!
>>
> I think fritters are deep fried. But, whatever, a batter doesn't seem to
> suffer from the addition of corn kernels.
> Janet

my dad used to make these all the time (canned corn, though). as a kid, i
wouldn't eat them.

your pal,
blake

"blake murphy" <[email protected]> wrote in message
news:10v2fb4yzy63q$.[email protected]. .
> On Sat, 11 Jul 2009 17:27:33 -0600, Janet Bostwick wrote:
>
>> "cybercat" <[email protected]> wrote in message
>> news:h3b664$kfm$[email protected]..
>>>
>>> "Tara" <[email protected]> wrote in message
>>> news:[email protected]..
>>>>I wanted to use up a few cobs of grilled corn leftover from the Fourth
>>>> of July. I slliced the corn kernals off of the cob, then mixed up a
>>>> batch of pancake batter. I sprinkled a good handful of corn over
>>>> each pancake before I flipped it.
>>>>
>>>> We enjoyed the corn pancakes. The smokiness of the grilled corn
>>>> tasted so good against the sweet pancake syrup. '
>>>>
>>>
>>> I think these are corn fritters. Whatever you call them, they are fine,
>>> fine, fine!
>>>
>> I think fritters are deep fried. But, whatever, a batter doesn't seem to
>> suffer from the addition of corn kernels.
>> Janet
>
> my dad used to make these all the time (canned corn, though). as a kid, i
> wouldn't eat them.
>
My Eastern VA relatives made what they called corn fritters at most
breakfasts, but they were not deep fried. Everything was fried about the
same way, in a skillet.

On Sun, 12 Jul 2009 12:23:27 -0400, "cybercat" <[email protected]>
wrote:

>My Eastern VA relatives made what they called corn fritters at most
>breakfasts, but they were not deep fried. Everything was fried about the
>same way, in a skillet.

I've heard a term used for it on Food Network lately... "shallow"
frying.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 12 Jul 2009 12:23:27 -0400, "cybercat" <[email protected]>
> wrote:
>
>>My Eastern VA relatives made what they called corn fritters at most
>>breakfasts, but they were not deep fried. Everything was fried about the
>>same way, in a skillet.
>
> I've heard a term used for it on Food Network lately... "shallow"
> frying.

That is so funny. People started out frying stuff in however much grease it
took, in a skillet. Then somebody got fancy and began using a deeper pot and
more oil and calling it "deep frying." So now the original "frying" must
become "shallow frying."

On Sun, 12 Jul 2009 17:39:54 -0400, "cybercat" <[email protected]>
wrote:

>
>"sf" <[email protected]> wrote in message
>news:[email protected]. .
>> On Sun, 12 Jul 2009 12:23:27 -0400, "cybercat" <[email protected]>
>> wrote:
>>
>>>My Eastern VA relatives made what they called corn fritters at most
>>>breakfasts, but they were not deep fried. Everything was fried about the
>>>same way, in a skillet.
>>
>> I've heard a term used for it on Food Network lately... "shallow"
>> frying.
>
>That is so funny. People started out frying stuff in however much grease it
>took, in a skillet. Then somebody got fancy and began using a deeper pot and
>more oil and calling it "deep frying." So now the original "frying" must
>become "shallow frying."
>
Yep, reinvent the wheel and all that stuff.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 12 Jul 2009 16:14:28 -0700, sf <[email protected]> wrote:

>On Sun, 12 Jul 2009 17:39:54 -0400, "cybercat" <[email protected]>
>wrote:
>
>>
>>"sf" <[email protected]> wrote in message
>>news:[email protected] ..
>>> On Sun, 12 Jul 2009 12:23:27 -0400, "cybercat" <[email protected]>
>>> wrote:
>>>
>>>>My Eastern VA relatives made what they called corn fritters at most
>>>>breakfasts, but they were not deep fried. Everything was fried about the
>>>>same way, in a skillet.
>>>
>>> I've heard a term used for it on Food Network lately... "shallow"
>>> frying.
>>
>>That is so funny. People started out frying stuff in however much grease it
>>took, in a skillet. Then somebody got fancy and began using a deeper pot and
>>more oil and calling it "deep frying." So now the original "frying" must
>>become "shallow frying."
>>
>Yep, reinvent the wheel and all that stuff.

Yum corn fritters

On Sun, 12 Jul 2009 18:23:23 -0500, Stu <[email protected]> wrote:

>On Sun, 12 Jul 2009 16:14:28 -0700, sf <[email protected]> wrote:
>
>>On Sun, 12 Jul 2009 17:39:54 -0400, "cybercat" <[email protected]>
>>wrote:
>>
>>>
>>>"sf" <[email protected]> wrote in message
>>>news:[email protected] ...
>>>> On Sun, 12 Jul 2009 12:23:27 -0400, "cybercat" <[email protected]>
>>>> wrote:
>>>>
>>>>>My Eastern VA relatives made what they called corn fritters at most
>>>>>breakfasts, but they were not deep fried. Everything was fried about the
>>>>>same way, in a skillet.
>>>>
>>>> I've heard a term used for it on Food Network lately... "shallow"
>>>> frying.
>>>
>>>That is so funny. People started out frying stuff in however much grease it
>>>took, in a skillet. Then somebody got fancy and began using a deeper pot and
>>>more oil and calling it "deep frying." So now the original "frying" must
>>>become "shallow frying."
>>>
>>Yep, reinvent the wheel and all that stuff.
>
>Yum corn fritters

I watched Tyler Florence (I think) and he made something with white
hominy. He said that if you like creamed corn, you'll like hominy. I
like creamed corn, so I should give it a try!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat 11 Jul 2009 03:48:26p, Tara told us...

> I wanted to use up a few cobs of grilled corn leftover from the Fourth
> of July. I slliced the corn kernals off of the cob, then mixed up a
> batch of pancake batter. I sprinkled a good handful of corn over
> each pancake before I flipped it.
>
> We enjoyed the corn pancakes. The smokiness of the grilled corn
> tasted so good against the sweet pancake syrup. '
>
> Tara
>

Tara, I've never tried this with grilled or roasted corn, though I'm sure
that would be an interesting and tasty twist. Growing up my mother
frequently added fresh cut corn kernals to pancake batter. I've always
loved corn pancakes.

Years later I started adding fresh cut corn kernals to my cornmeal waffle
batter... Super delicious!

Contrary to what some people seem to believe, these are definitely
pancakes, not fritters. For those who don't know, corn fritters are not
flat pancake style. The batter is thick enough to form with two large
spoons and slide into deep fat for frying.

--
Wayne Boatwright
------------------------------------------------------------------------
You can tell how long a couple has been married by whether they are
on their first, second or third bottle of Tobasco. ~Bruce Bye

On Sun 12 Jul 2009 05:29:54p, sf told us...

> On Sun, 12 Jul 2009 18:23:23 -0500, Stu <[email protected]> wrote:
>
>>On Sun, 12 Jul 2009 16:14:28 -0700, sf <[email protected]> wrote:
>>
>>>On Sun, 12 Jul 2009 17:39:54 -0400, "cybercat" <[email protected]>
>>>wrote:
>>>
>>>>
>>>>"sf" <[email protected]> wrote in message
>>>>news:[email protected] m...
>>>>> On Sun, 12 Jul 2009 12:23:27 -0400, "cybercat"
>>>>> <[email protected]> wrote:
>>>>>
>>>>>>My Eastern VA relatives made what they called corn fritters at most
>>>>>>breakfasts, but they were not deep fried. Everything was fried about
>>>>>>the same way, in a skillet.
>>>>>
>>>>> I've heard a term used for it on Food Network lately... "shallow"
>>>>> frying.
>>>>
>>>>That is so funny. People started out frying stuff in however much
>>>>grease it took, in a skillet. Then somebody got fancy and began using
>>>>a deeper pot and more oil and calling it "deep frying." So now the
>>>>original "frying" must become "shallow frying."
>>>>
>>>Yep, reinvent the wheel and all that stuff.
>>
>>Yum corn fritters
>
> I watched Tyler Florence (I think) and he made something with white
> hominy. He said that if you like creamed corn, you'll like hominy. I
> like creamed corn, so I should give it a try!
>

I like all forms of corn including both white and yellow hominy. However,
I find absolutely no resemblance in flavor or texture of white hominy to
creamed corn.

--
Wayne Boatwright
------------------------------------------------------------------------
The secret of staying young is to live honestly, eat slowly, and
lie about your age. ~Lucille Ball

Janet wrote:

>> I think these are corn fritters. Whatever you call them, they are fine,
>> fine, fine!
>>
> I think fritters are deep fried. But, whatever, a batter doesn't seem to
> suffer from the addition of corn kernels.

As it happens, this coming Thursday is National Corn Fritter Day.

Bob

Tara wrote:
> I wanted to use up a few cobs of grilled corn leftover from the Fourth
> of July. I slliced the corn kernals off of the cob, then mixed up a
> batch of pancake batter. I sprinkled a good handful of corn over
> each pancake before I flipped it.
>
> We enjoyed the corn pancakes. The smokiness of the grilled corn
> tasted so good against the sweet pancake syrup. '
>
> Tara

I bet they would have been good sans the syrup and used as a base or
layers stacked for something like creamed chicken. I make an onion
waffle (Oster waffle maker recipe book) at times for creamed chicken and
it is delicious!

Janet Bostwick wrote:

>>> We enjoyed the corn pancakes. The smokiness of the grilled corn
>>> tasted so good against the sweet pancake syrup. '
>>>
>> I think these are corn fritters. Whatever you call them, they are fine,
>> fine, fine!
>>
> I think fritters are deep fried. But, whatever, a batter doesn't seem to
> suffer from the addition of corn kernels.
> Janet
>
and aren't fritters more of a bread crumb mixture that gets fried rather
than a pancake batter?

"Andy" <[email protected]> wrote in message news:[email protected]..
> Lin said...
>
>> Tara wrote:
>>
>>> We enjoyed the corn pancakes. The smokiness of the grilled corn
>>> tasted so good against the sweet pancake syrup. '
>>
>> That does sound good! I have a couple ears in the fridge that I just
>> might allocate for that particular purpose. Though, a little pat of
>> butter or Brummel and Brown might be sufficient -- nix the syrup.
>>
>> Thanks for sharing!
>>
>> --Lin
>
>
> That does sound good! A wonderful injection of carbs.
>
> Made me google Brummel and Brown. I wonder if that's a regional brand.
> I'll
> look for it.

Local supermarkets carry it. Spreadable strawberries and cream.

Jon

Zeppo said...

>
> "Andy" <[email protected]> wrote in message news:Xns9C45CBA8B9F14CotD@
216.196.97.131...
>> Lin said...
>>
>>> Tara wrote:
>>>
>>>> We enjoyed the corn pancakes. The smokiness of the grilled corn
>>>> tasted so good against the sweet pancake syrup. '
>>>
>>> That does sound good! I have a couple ears in the fridge that I just
>>> might allocate for that particular purpose. Though, a little pat of
>>> butter or Brummel and Brown might be sufficient -- nix the syrup.
>>>
>>> Thanks for sharing!
>>>
>>> --Lin
>>
>>
>> That does sound good! A wonderful injection of carbs.
>>
>> Made me google Brummel and Brown. I wonder if that's a regional brand.
>> I'll
>> look for it.
>
> Local supermarkets carry it. Spreadable strawberries and cream.
>
> Jon


Jon,

In a rush today, I forgot all about the brand and grabbed the Fiber One
strawberry yogurt 4-packs.

The Brummel and Brown store locator mentions it's available at all the
ACMEs in all directions nearby!

I entered it into the iPhone shopping list.

Thanks,

Andy

"Goomba" <G[email protected]> wrote in message
news:[email protected]..
> Janet Bostwick wrote:
>
>>>> We enjoyed the corn pancakes. The smokiness of the grilled corn
>>>> tasted so good against the sweet pancake syrup. '
>>>>
>>> I think these are corn fritters. Whatever you call them, they are fine,
>>> fine, fine!
>>>
>> I think fritters are deep fried. But, whatever, a batter doesn't seem to
>> suffer from the addition of corn kernels.
>> Janet
> and aren't fritters more of a bread crumb mixture that gets fried rather
> than a pancake batter?

I think it depends on the recipe, but fritters that I know are a thicker
batter. Not necessarily fried in a deep fryer, but most certainly in deeper
fat than one would fry pancakes. I think of pancakes of sort of baking in
the open skillet with little fat. Then various other kinds of "cakes" take
more fat and fritters the most. But what do I know?
Janet