Corn Griddle Cakes



 1 cup stone ground cornmeal
 ½ cup whole wheat flour
 ¾ cup unbleached flour
 2 Tablespoons sugar
 1 Tablespoons baking powder
 1 teaspoon baking soda
 ½ teaspoon salt (optional)
 2 large eggs
 3 Tablespoons canola oil
 1 1/3 cups frozen corn kernels
 2/3 cup low-fat milk or fat-free milk
 Maple syrup or pumpkin/apple butter (optional)

  1. Mix dry ingredients in a medium-sized bowl.
  2. Whisk the milk, egg and oil in a smaller bowl.
  3. Add the corn to the egg mixture, mixing just until combined.
  4. In a lightly greased non-stick pan or griddle, spread about ¼ cup of batter and cook the pancakes over moderate heat until golden brown on bottom and tops begin to bubble. Flip and finish cooking.
  5. Top with syrup or pumpkin/apple butter. 

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