Well of COURSE there was going to be corn. I LOVE CORN!!!!
And corn pancakes? Well, this is one of my very favorite ways to eat my beloved veggie. And I’m going to bet that it will be yours too.
You know, if you LOVE corn.
A quick Pinterest search of “Thanksgiving” and “corn” predictably turns up a whole bunch of creamy, pudding-like, casserole-y recipes. Which I totally get. I mean, creamed corn? It’s DELICIOUS. And it’s a one-dish recipe that reliably serves a crowd. So, basically a no-brainer for a major meal like turkey day.
And by no means do I expect you to be flipping pancakes over a hot griddle while serving a bajillion guests, wrangling a turkey, and managing all the other components of this meal.
This is a perfect little side for a smaller crowd, and the pancakes can be made in advance and frozen if you want to scale up. They re-heat beautifully (trust me, I tried it out for you), and are that something just a little different that you know I love to share with you.
I will also share with you that I like to put a few of these aside for breakfast the next day – as they are divine when drizzled with a bit of maple syrup.
I’m signing off for the week, to spend the holiday with the people I love even more than corn. And I hope you have a really lovely holiday too. I’ve got some super fun stuff planned for December, so I’ll see you then! xo
1/2 cup flour
3/4 teaspoon kosher salt
1 large egg
1/3 cup milk
2 cups corn kernels, fresh or frozen (thaw if using frozen)
2 tablespoons vegetable oil, plus more if needed
chopped parsley for garnish
Whisk flour, salt, egg and milk in a medium bowl; fold in the corn.
Heat the oil in a large skillet over medium heat. Drop 1/4-cups of batter into the skillet and cook, flipping once, till golden brown on both sides. Drain on paper towels, sprinkle with parsley and serve immediately.
This delicious recipe brought to you by Sheri Silver
All my Thanksgiving favorites can be found on Pinterest!