Wapsie Valley Corn Pancakes
These versatile pancakes are just as good savory as they are sweet. At breakfast, serve with fresh berries and syrup; for dinner, top with smoked fish, grilled lobster or fresh corn salad. Because the dried corn kernels used in this recipe are rather large and hard, you will need to grind them twice. Grind them on the medium setting of your grain mill, then pass them through a second time on the fine setting.
- 2 cups finely ground Wapsie Valley corn
- 1/4 cup plus 1 Tbs. cornstarch
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 1/2 cups milk
- 1 1/2 Tbs. vanilla extract
- 1/4 cup canola oil
- 2 eggs, separated
- 1 1/2 Tbs. sugar
- Melted unsalted butter for brushing griddle
In a small bowl, whisk together the ground corn, cornstarch, baking powder and salt.
In a large bowl, whisk together the milk, vanilla, canola oil and egg yolks. While whisking, slowly add the ground corn mixture, whisking well to prevent lumps from forming. Let the batter rest for 30 minutes.
Put the egg whites in a medium bowl. Using an electric hand mixer, beat the whites on medium-low speed until foamy, about 30 seconds. Gradually add the sugar, increase the speed to medium-high and beat until stiff peaks form, about 2 minutes more. Using a rubber spatula, gently fold half of the whites into the batter until just incorporated, then fold in the remaining whites until incorporated.
Preheat a griddle or a nonstick sauté pan over medium heat. When the griddle is hot, brush with butter.
Pour about 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, brushing the griddle with more butter as needed. Makes about twelve 5-inch pancakes.
Recipe Courtesy of Dan Barber, Blue Hill.