Corn and Cranberry Pancakies
1 large ear of corn
1/4 cup milk
1 cup all purpose flour
1/4 cup sugar
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup unsalted butter
2 tablespoon dry cranberries
To start we'll prepare the corn. Separate the kernels from the cob by running a sharp knife against the cob.
Then with the back of the knife, scrape the remaining kernels and corn milk from the barren corn hull.
Next, chop up the corn cob so that it can fit into a small saucepot, add the kernels and the milk (this time from a cow) and bring it to a simmer over medium heat.
When it simmers turn off the heat and let it steep for ten minutes to infuse the milk with that corn flavor.
In a food processor add flour, powdered sugar and white sugar and pulse it till it's fine.
Squeeze the corn milk from the corn cob and discard.
Add the corn and milk - reserving 1/4 of it for later - into the food processor along with butter, salt, and vanilla.
Pulse until smooth.
Then add the rest of the corn and the cranberries and pulse it a couple of times, being cognizant of leaving chunks of corn and cranberry in the batter for texture and color.
Preheat the oven to 375 F.
Fill a pastry bag and chill it in the freezer while the oven is heating up.
Butter a cookie pan and pipe cookies 1 1/2 inches in diameter. Leave a generous space between each cookie for they will spread.
Tap the pan on a dishcloth to get rid of any air bubbles that might be underneath the surface and bake for 13-16 minutes, or until the edges are golden and the tops look dry.
I suggest serving them in stacks, maybe you place a pad of butter on top or drizzle some maple syrup. Just remember to serve them hot right out of the oven. And as always, Chow!
Pancake + Cookie = Pancakie
These are soft and pancake like, but have a buttery crumb like a cookie. Not mention a delicious pairing of sweet corn (that is right at it's peak season) and those sweet tart cranberries which is killer!
2 dozen cookies
Sunday, July 6, 2014 - 3:11pm