Try this Silver Dollar Corn Pancakes recipe, or contribute your own.
- Carbohydrate 0.019490625 g
- Cholesterol 10.7071875 mg
- Fat 2.50160625 g
- Fiber 0 g
- Protein 0.31843125 g
- Saturated Fat 0.2441559375 g
- Serving Size 1 1 Serving (6g)
- Sodium 294.22875 mg
- Sugar 0.019490625 g
- Trans Fat 0.0695784374999998 g
- Calories 24 calories
Step-by-step
- BEAT eggs, oil and milk in large bowl until blended.
- MIX cornmeal, flour, baking powder and salt in small bowl. ADD to egg mixture; stir just until dry ingredients are moistened. STIR IN corn.
- HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. Reduce heat to medium-low. SPOON 1 Tbsp. portions of batter into skillet; cook until golden brown, turning once.
Most cooks fail to drain canned whole kernel corn thoroughly enough before mixing it into batter, which introduces excess surface moisture and prevents proper browning. Managing water content is essential when combining fine grain flours with whole vegetables. Proper technique ensures a crisp exterior rather than a soggy interior.
Grain Hydration Mechanics
Yellow cornmeal requires adequate time to hydrate in liquid components like milk and beaten eggs. Coarse particles absorb moisture differently than all-purpose wheat flour. Stir the dry ingredients into the wet mixture only until moistened to prevent gluten overdevelopment. Overmixing creates a tough, rubbery crumb instead of a tender cake.
Griddle Temperature Control
Maintain a medium-low heat setting after preheating the nonstick skillet. High heat burns the exterior before the interior sets. Spoon exact one-tablespoon portions onto the surface to ensure even heat penetration. Watch for golden brown edges before flipping each piece.
Moisture Barriers
Whole kernel corn releases liquid as heat increases. Draining the canned corn completely stops excess starch from thinning the batter. Pat the kernels with paper towels if visible liquid remains in the sieve. This extra step preserves the structural integrity of the batter during cooking.
