Golden Poppies our State Wildflower

Thursday, December 5, 2013


Here is something to brighten up any meal, naturally sweet little corn pancakes with spicy full cream butter.
These make any meal extra fancy:

This batter makes 18-20 enough for 4

3/4 cup wholewheat flour
1/2 cup coarse cornmeal (polenta)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1tsp sugar

1 1/4 cups buttermilk OR 1 cup plain yogurt + 1 cup milk(nut milk is fine)

2 tbsp melted butter
1 large egg beaten
1 cup defrosted corn kernels or fresh..(puree 1/2 cup)
2 minced scallions

In a large bowl mix all dry together well.

beat the eggs into the buttermilk add the melted butter and stir in the dry ingredients.
Add the 1/2 cup puree corn, then fold in the remaining whole kernel corn and scallions.

Adding more milk if necessary to thin the batter out (it should coat the back of a wooden spoon)

Cook in a non-stick skillet or griddle lightly oiled..ladle the batter to form 3-inch cakes..cook 2 1/2 mins per side to produce golden brown..keep warm in oven 200f

serve with chipotle butter:

1 cup softened butter
4tbsp canned chipotle peppers in adobe sauce..well chopped
beat together to form a smooth butter, serve in a small bowl, with spreaders

These go great with grilled bacon, ham and eggs, any kind of eggs. Even  smoked fish works.

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