Corn and Cranberry Pancakies
Ingredients
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
Preparation
1
To start we'll prepare the corn. Separate the kernels from the cob by running a sharp knife against the cob.
2
Then with the back of the knife, scrape the remaining kernels and corn milk from the barren corn hull.
3
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.
4
When it simmers turn off the heat and let it steep for ten minutes to infuse the milk with that corn flavor.
5
In a food processor add flour, powdered sugar and white sugar and pulse it till it's fine.
6
Squeeze the corn milk from the corn cob and discard.
7
Add the corn and milk - reserving 1/4 of it for later - into the food processor along with butter, salt, and vanilla.
8
Pulse until smooth.
9
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.
10
Preheat the oven to 375 F.
11
Fill a pastry bag and chill it in the freezer while the oven is heating up.
12
Butter a cookie pan and pipe cookies 1 1/2 inches in diameter. Leave a generous space between each cookie for they will spread.
13
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.
14
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!
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About
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!
Yield:
2 dozen cookies
Added:
Sunday, July 6, 2014 - 3:11pm
