French Friday with Dorie
This week's recipe seems more like an American recipe than a French one to me. My mom made corn pancakes for us often when I was growing up and we especially loved it when she made them with canned sweet cream-style corn. So I was a bit surprised when I read Dorie's intro to this recipe and she said that she first had them in France and never here in the states until French chef, Jean-Georges, made them for her. Maybe it is a regional thing, but corn pancakes were definitely a part of my mother's cooking repertoire and her mother and grandmother also made them.
With just a few ingredients, canned corn, flour, eggs, and salt, you can whip these up in just a matter of minutes. Since I was home alone on Wednesday I made some for my dinner. I dressed them up with a little bit of sour cream, scallions, and tomato. I left my kernels whole because I like a bit of crunch. They were okay, but they needed the toppings to give them flavor and I probably won't be making them again. I prefer making my mom's corn pancake recipe.
I like the tomatoe and scallion on top - it adds a nice pop of color.
ReplyDeleteThese weren't too high on my list of favorites - but I chalked that up to operator error :-)
The whole kernels make a difference. They look very good with the scallion and sour cream! Have a good weekend
ReplyDeleteI think it is hard to like an alternative version of something you have eaten as a child. I like the idea of sweetened corn for a dessert pancake.
ReplyDeleteCool, I bet it was interesting to compare recipes. What is different from this one and the one your mom used?
ReplyDeleteYour pancakes look so delicious my friend, I am captivated by the cross section photos :D
ReplyDeleteCheers
Choc Chip Uru
Corn pancakes? Nice!!!!
ReplyDeleteSo sorry they didn't turn out as expected for you. I added garlic and shredded cheddar to mine and we loved them. Your topping sounds delicious, though! :)
ReplyDeleteI also said the same thing - these seemed all American to me. I also found them a bit ho hum - not worth dragging out the food processor for. Have a lovely weekend!
ReplyDeleteI like that the corn pancakes can be altered with toppings. Great palette! Your cakes look great!
ReplyDeleteYour corn pancakes look were nice, toppings were a must in this case, I agree but I do envy you a bit for having an "heirloom recipe", if I had one, I would stick with that too.
ReplyDeleteHave a great weekend!
Yep, I agree - they really need good toppings. I'd never had, nor heard of, corn pancakes before. Have you ever posted your mom's recipe? These were better than I expected, but still a bit lacking.
ReplyDeleteHave a great weekend!
Thank you for sharing this very tempting
ReplyDeleteI wasn't expecting much here, but my kids loved them. I do agree they needed a little something extra to boost the flavor.
ReplyDeleteThis recipe lends itself to many add ins and adaptations. Yours looks so pretty with tomatoes and scallions. We had corn meal pancakes (hoe cakes) growing up but never one with whole kernels. I don't blame you for sticking with your mother's recipe:)
ReplyDeleteElaine, Sorry these were not a hit for you! We really enjoyed them as a side with dinner! I also used some sour cream! Although I had never made corn pancakes before, I have heard of them, and also considered them an American food more than French! I’d love you to share your mom’s recipe…they sound great! Have a wonderful weekend!!
ReplyDeleteThese were a hit at our house, hubby and I both enjoyed them. However, I did a bit of
ReplyDeletedoctoring with cayenne pepper and grated cheese. Sorry you were not thrilled, but
they look fantastic, especially with those whole kernels. Have a great weekend.
I have never had corn pancakes. After seeing these in some of my favorite food blogs, I am inspired to make them. They look delicious.
ReplyDeleteI can always count of finding another recipe to try ! thanks elaine ~ happy summer.
ReplyDeleterobyn xo
I like your toppings, Elaine. I had never had corn pancakes before, but really liked them. Of course, I didn't have my mom's recipe to compare with. I will make these again. Have a great weekend and holiday week!
ReplyDeleteThese look delicious, I so wish that I had left a few kernels whole. I dressed them up too and wish I had also added some jalapeno pepper.
ReplyDeleteThey look delicious, but it's hard to beat a favorite recipe from childhood!
ReplyDeleteMom's recipe is always best! I hadn't heard of corn pancakes until I saw this recipe.
ReplyDeleteI plan to make these next week. I usually use a different recipe, but I am going to give them a go. I will be sure to have some toppings on hand to help doctor them a bit!
ReplyDeleteFunny, I've had lots of corn cakes in my life, but they were always made with whole kernels. This was the first recipe I had ever seen where the corn was pureed, which I thought might have been what made them french. Or maybe, as you say, it's just a regional thing.
ReplyDeleteYour Mom's recipe sounds good... hint hint ;) Beautiful photos!
ReplyDeleteI liked these corn pancakes, Elaine, (even if I didn't, I wouldn't have admitted it) but I do think I would have liked more whole kernels in mine. I processed my batter too much, I think. Sour cream, scallions and tomatoes - a good garnish and flavorful topping.
ReplyDeleteI just realized I missed this post of yours, Elaine. We enjoyed these, but they were used to soak up the juices from the turkey smokies we ate with them - that may have improved the flavour!
ReplyDeleteI hope you're having a good summer and I bet I'm not the only one missing your posts.