Mornings are full of surprises when you serve up a stack of country-style corn griddle cakes for breakfast. These griddle cakes are cooked similar to pancakes and are full of flavor and roasted corn. No one sitting at the table will complain they are still hungry after eating a few of these corn griddle cakes. The recipe can also be changed to create a more flavorful mixture when one uses poblano salad in the batter instead of the roasted corn. Then again you can always use both in the recipe by adjusting the amount of each in half. Poblano salad is a mix of black beans, pepper, tomato, onion and lots of other spices.
Remember when preparing pancakes are to never press down on pancakes once they are flipped. When you do this they tend to lose their fluffiness and can result in a very heavy pancake. Also, when the batter is being mixed, be sure not to overbeat it. When homemade or boxed pancake mix is beaten too long it actually causes the flours used in the mix to create more glutens which is something many people today prefer to avoid whenever possible.
- 1 (8 ½ ounce) box of corn muffin mix
- ½ cup of buttermilk
- 1 large egg
- 2/3 cup of roasted corn
- 4 tablespoons of canola oil, divided
- In a large mixing bowl combine the corn muffin mix, the buttermilk and egg together until well blended.
- Now fold the roasted corn into the corn batter.
- Allow the batter to stand for approximately 10 minutes to ensure the flavors all meld together into the mixture.
- Preheat a large frying pan so it gets really hot for about 2-4 minutes.
- Add in 2 tablespoons of oil into the pan and let it get hot.
- Scoop out enough batter, about ¼ cup and pour it into the pan to create a griddle cake.
- Be sure to keep a space between each griddle cake so they remain separate and shaped similar to pancakes.
- Allow the griddle cakes to cook for 2-4 minutes or until each side is golden brown or slightly darker if you prefer.
- Flip the griddle cakes over and cook the other side.
- Before the next batch is placed in the frying pan add another 2 tablespoons of canola oil to the pan and allow it to get hot before pouring in the batter.
- Once the griddle cakes are cooked though remove them from the pan and place them on a dish lined with paper towels to soak up any excess oil.
- Place the corn griddle cakes on a platter and serve while hot.
- ½ cup of whole milk in lieu of the buttermilk
- ¼ cup of egg substitute in lieu of traditional eggs
- 2/3 cup of poblano salad in lieu of the roasted corn
- Crisp some bacon slices to crumple over the tops of the corn griddle cake stacks if you prefer.
- Maple syrup can be drizzled over the top of the stack for some added sweetness.
- A cast iron frying pan creates an even cooking surface while retaining its heat more than traditional frying pans.
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