Corn Cakes with Summer Salsa

These are from Melissa Clark's Dinner Cookbook. So good! If you can get fresh corn use it!

1 c corn kernels
1 egg
1 c buttermilk
3/4 c cornmeal
1/4 c flour
1 tsp baking powder
1 tsp salt
4 tbsp butter, melted
1 bunch of sage leaves
3 cloves garlic, minced
1 lb tomatoes, diced
salt and pepper
Creme Fraiche for serving

In a blender of food processor combine corn, egg, buttermilk, flour, salt and melted butter – pulse until combined, let rest 5 min.

Melt 2 tbsp butter and fry sage leaves until crisp, drain on a paper towel.

Add tomatoes, garlic and salt and pepper to skillet heat over low.

Heat a skillet and spray with olive oil. Cook the pancakes 1/4 c – 3 – 4 min per side until browned.

Serves with tomatoes, fried sage and scoop of creme fraiche.

Serves 4 – 6

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Pina Colada Pancakes

These aren’t quite whole30 since they frown of food that is legal but looks illegal. I’m sick of eggs, so I don’t care.

Ingredients:
1/2 c coconut flour
1/8 tsp salt
1 tsp baking powder
1/2 c almond butter
4 eggs
1/2 c chopped pineapple
1/3 c coconut milk

Combine dry ingredients. Combine wet ingredients. Combine all and whisk until smooth.

Heat a griddle over medium heat, when hot pour a 1/4 C batter onto griddle and cook 3 – 4 minutes per side. Let the first side cook a little longer so it’s easier to flip. These are very delicate.

Makes about 12 pancakes.

Ricotta Pancakes with Tomato Sauce

Another winner from Jamie Oliver. I have yet to complete one of these in 15 minutes, it’s more like 30 minute meals. I served this with crispy asparagus fries.

For the sauce
1 oz dried porcini mushrooms, soaked, drained and chopped. Reserve 1/2 the liquid
Red pepper flakes
2 cloves of garlic, minced
28 oz tomatoes, puréed
8 black olives, chopped
½ a bunch of fresh basil
Salt and pepper

For the pancakes
1 large free-range egg
16 oz ricotta cheese
1 tsp nutmeg
Zest from one lemon
1 c Parmesan cheese
2 TBSP flour
Salt and pepper

Combine tomatoes, porcini liquid, other sauce ingredients in a 3 qt saucepan over medium heat. Cook for 30 minutes, until thickened.

Combine ingredients for the pancakes in a large bowl. Heat a griddle over medium high heat. Scoop out about 1/4 c onto the griddle and cook for about 4 minutes, flip and cook for about 3 more minutes.

Serve a scoop of sauce with 2 pancakes.

Serves 4.

Oaty Buttermilk Pancakes

This is a childhood favorite of mine. My Dad used to make these (my Mom made the non oaty version). Now I’m making them for my boys with the addition of a few chocolate chips. I love to freeze them for a quick weekday breakfast.

Ingredients:
1 cup rolled oats
2 c buttermilk
1 c whole wheat flour (or reg)
2 TBSP sugar
2 tsp baking powder
1/tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
2 TBSP butter, melted

Combine buttermilk and oats, let soak for 10 minutes. Add remaining ingredients, stir to combine.

Cook over medium high heat on a griddle for about 3 minutes per side.

16 pancakes.

Sauerkraut, Pecorino and Ricotta Pancakes

This recipe comes from Tasting Table. It is perfect for cold winter night. One thing to note you need. Little a time as the batter needs to rest in the fridge for at least 30 minutes.

Ingredients:
1 large egg
⅔ c ice water
1/2 c all-purpose flour
1/2 c whole wheat flour
1½ tsp salt
½ tsp baking powder
2 c sauerkraut, drained, liquid reserved
1 c finely grated Pecorino
2 to 3 TBSP unsalted butter, divided
⅔ c ricotta
Freshly ground black pepper

Whisk together the egg and water. In a medium bowl, whisk together the flour, salt and baking powder. Mix the egg mixture into the dry ingredients until well combined, cover with plastic wrap, and refrigerate for 30 minutes or up to 6 hours.

Stir in the sauerkraut and Pecorino. The mixture should be the consistency of pancake batter; if it is too thick, thin the batter with 1 to 2 tablespoons of the reserved sauerkraut liquid.

In a large skillet set over medium heat, melt 1 tablespoon butter. Repeatedly ladle about 2 tablespoons of batter into the pan.

Cook until golden and crisp around the edges, 3 to 4 minutes, then dollop each pancake with about 1 teaspoon ricotta. Flip the pancakes and cook the other side until golden, 2 – 4 minutes longer. Sprinkle with the black pepper and serve warm.

Makes about 20 pancakes.

Corn Pancakes with Triple Cream Cheese

These corn pancakes from Food&Wine are the bomb!! The cheese takes them to a whole new level. i cut the recipe in half, glad I halved it, I would have scarfed up ever last one. You need toile these now! I opted to leave out the oil and cook them on my griddle. I also doubled the corn and green onions – I’m drooling thinking about them.

Ingredients:
2 c frozen corn
1 large egg, lightly beaten
1/2 c water
3/4 c flour
1 tsp salt
1/2 tsp baking powder
1 c finely chopped green onions
2 ounces triple-cream cheese, cut into 1/2-inch pieces

In a large bowl, beat the egg with the water. Sift the flour, salt and baking powder over the egg and whisk until a batter forms. Stir in the corn kernels and scallions.

Heat a griddle over medium high heat. Once hot, spoon a scant 1/4 c of the batter into the skillet for each pancake and cook over moderate heat until browned on the bottom, 1 to 2 minutes. Flip the cakes and top each with a piece of cheese. Cook until the cheese just starts to melt and the corn cakes are cooked through, about 2 minutes longer. Transfer the corn cakes to a serving platter and season with black pepper. Repeat with the remaining batter.

Serves 2.

Banana Pecan pancakes

Dorie Greenspan’s pancake and waffle cookbooks are my go to on Sunday morning – and she never lets us down! These are far from low-fat, but they are so satisfying, I can have just one or two. I always double the recipe and freeze extra for weekday breakfast.

3 c four
1/4 c brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
3 c buttermilk
4 large eggs, lightly beaten
6 TBSP butter, melted
4 TBSP pure maple syrup
1 tsp vanilla
1 c puréed banana
2 c chopped pecans

Whisk dry ingredients in a large bowl. Add wet, stir till well combined.

Cook on a griddle over medium high heat for about 2 minutes per side.