Creole-Style Corn Pancakes
From: Praline, St-Come, Quebec, Canada
Comments: These pancakes are excellent either served with pork chops, crunchy bacon slices, sausages or ham.
Servings: 12 pancakes
  • 1 1/2 cups [210 g] all-purpose flour
  • 1/2 teaspoon [2.5 mL] salt
  • 1 1/2 cups [375 mL] milk
  • 3 large eggs
  • 3 tablespoons [45 g] melted butter
  • 1 [14-ounce / 398-mL] can corn kernels, drained
  • Oil and butter
  • At least 1 hour before serving, prepare batter.
  • Mix together flour and salt; pour in milk, stirring.
  • Add eggs, one at a time, mixing well after each addition.
  • Pour in melted butter; thoroughly mix.
  • Leave batter to rest.
  • Just before cooking, mix in drained corn kernels; mix well.
  • Into a really hot frypan, cook pancakes, a little thicker than usual, into a little mixture of oil and melted butter.