I Love ’em All

Pancakes, that is. I. Love. Pancakes. Is it a simple batter? Can it be flipped using a spatula and a griddle? Is it flat and round? I will eat it, sir.

To celebrate the early acquisition of a highly coveted new cookbook, I picked a pancake recipe and hopped to. Amanda Hesser’s upcoming The Essential New York Times Cookbook is everything you could ever want from food in the New York Times. She has pulled recipes from literally every decade of the Times’ recipe section’s existence, tried the recipes out, and offered up her suggestions for making them delicious in the present day. I freaking love this cookbook. And I ESPECIALLY love the hilarious but still tempting recipes from the 1970s and 80s, most of which involve pickling and weird methods of serving eggs. This is the stuff, people. This. Is. The. Stuff.

On the menu:
Fresh corn griddle cakes with parmesan and chives
Serves 4-6
Adapted from Amanda Hesser’s version of Jack Bishop’s “If Corn’s Off the Cob, Use Your Imagination” from The Essential New York Times Cookbook, published by W. W. Norton, available in October 2010

4 medium ears corn, shucked
1 egg
1/4 cup flour
1/3 cup parmesan cheese, grated
1 Tbsp chives, snipped
1/2 tsp salt
Freshly ground black pepper to taste
1 Tbsp unsalted butter

Working over a large bowl, grate the corn on the large holes of a box grater until the cobs are clean; discard the cobs. Add the egg, flour, cheese, chives, salt, and pepper to the corn. Stir until the batter is smooth. Taste and add more salt and/or pepper as needed.

Melt the butter in a large nonstick skillet over medium heat. Scoop up 1/4 cup of the thick batter and scrape it into the skillet, smoothing the mound to a flat pancake for cooking. Cook each pancake for 6 minutes on each side for best results (you want each cake crispy on the outside and cooked all the way through, unlike a traditional pancake that is more delicate).

Et voila! Crispy corn cakes that you can serve with virtually any meal. They would be lovely in a bread basket on the table at dinner with roast chicken and mashed potatoes, or warmed in the toaster with a pat of butter and maybe a little mango salsa over top. I was also thinking these would be phenomenal in place of an English muffin in Eggs Benedict. But then again… I am literally always thinking of Eggs Benedict.

Please don’t judge me.

Bon weekend!

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