Double Corn Cakes With Fresh Corn
Cheesy Green Omelet
Summer can mean a little bit more time in the morning. If you aren’t rushing off anywhere, try these for breakfast, topped with maple syrup and yogurt. Sound better for later in the day?They also make a great side dish for lunch or dinner, topped with salsa.
- Large mixing bowl
- Measuring spoons
- Whisk or fork
- Measuring cup
- Small bowl
- 6 tablespoons yellow cornmeal
- 2 tablespoons whole-wheat or white flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup corn kernels (fresh or frozen)
- 1 large egg
- 1/4 cup buttermilk or low-fat plain yogurt
- 2 teaspoons vegetable oil
- Put the cornmeal, flour, baking soda and salt into the large mixing bowl and mix together with the whisk or fork. Set aside.
- Put the corn, egg and buttermilk into the small bowl and stir well.
- Carefully pour the contents of the small bowl into the large bowl and mix well with your whisk or fork. Set the bowl aside for at least 15 minutes, and up to 2 hours.
- With the help of your adult, put the skillet on the stove, turn the heat to medium and let it heat up for 1 minute.
- With the help of your adult, very carefully add the oil (the pan is hot and the oil might splatter).
- Using the 1⁄4-cup measuring cup, scoop blobs of the corn batter onto the hot skillet.
- Use the spatula to gently push the blobs down to flatten them. This will make the pancakes thinner, which will help them cook faster and more evenly.
- Once the edges are firm, flip the pancakes over and cook them for 1 more minute. When the pancakes are lightly browned on both sides, use your spatula to take them out of the pan.
- Serve right away and add extra toppings.
- Top this
1 tablespoon low-fat plain yogurt and/or 1 tablespoon maple syrup
1 tablespoon low-fat plain yogurt and/or 1 tablespoon