Last weekend I was babbling on and on about summer berries, but now that we’ve hit August there’s something better? No, not better. But let’s say, equally as good in season. Taber corn! Oh, you’ve never heard of Taber corn? Well obviously that’s because you live in the wrong part of the world, yeah, that’s right, I said wrong, because this stuff is the best corn I’ve ever had and if you’ve never had the chance to taste it you’re seriously missing out. You should come to Alberta during August every year just so you can have some, I’ll even make up a bed for you, although you’ll have to sleep with Apollo, and he may end up stealing your corn, because he’s sneaky….and he likes corn…he’s a weird like that…. Have I hyped up this corn enough yet? Ok, so I’m sure you can get some pretty kick ass corn where ever you live too, I’m just in love with this stuff since the town of Taber consistently grows the same sweet, delicious and crazy flavourful corn every year. It’s so good that the very first day it was available I got my ass to the nearest farmers market and stocked up.
I’m a big ol’ fan of corn on the cob but I’ve been wanting to make corn pancakes since forever. I love cornbread, I love pancakes, why not put the two together and have the best of both worlds, kind of like what they did with the cronut…ok, maybe not like that, as far as I know, people haven’t lost their bloody minds over pancakes. This past weekend seemed like the perfect time to make magic happen, and I just so happened to have some fresh cherries still lying around, so instead of going with some maple syrup to top these off, I decided to put in a little extra effort and make some orange cherry sauce. This stuff is pretty rad, after eating it with the pancakes a few times I said to hell with it and starting dumping it into yogurt just so I could eat it more frequently, I’m sad I didn’t have any ice cream, because I’m pretty sure it would have been pretty freakin’ good on that too! But back to the pancakes…just like every other pancake recipe on here, I didn’t make these really sweet since I like to have some wiggle room with how much syrup/sauce I’m in the mood for. Sometimes I like to pile it on and sometimes I like to grab a pancake out of the fridge and eat it plain over the sink….what?…too much info? The sautéed corn does add an extra hint of corny sweetness and the cornmeal adds a great texture, with just a hint of crunch.
This recipe combines the best of summer by taking fresh sweet corn sautéed with just a pinch of salt, folded into a fluffy pancake and topped in a silky fresh cherry sauce with a splash of orange. So you best be makin’ them before summers over! Or you can come to my house and try to keep fuzzy paws off of your pancakes…but that’s surprisingly more difficult than it sounds…trust me
SWEET CORN PANCAKES WITH ORANGE CHERRY SAUCE
- 1 teaspoon vegan margarine or oil
- 1 1/2 cups kernels cut from two ears of fresh sweet corn
- Pinch of salt for seasoning corn
- 1 1/2 cups all-purpose unbleached flour or white whole wheat flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 1/4 cups unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1/2 cup sparkling or regular water
- 2 tablespoons melted vegan margarine, coconut butter or oil
- 1 1/2 teaspoons vanilla extract
- 11 ounces (about 2 cups) pitted sweet cherries
- 2 tablespoons maple syrup or agave
- 4 tablespoons orange juice
- 1 teaspoon vegan margarine or coconut butter
- 1 teaspoon cornstarch
- 1 teaspoon orange blossom water (optional)
ORANGE CHERRY SAUCE
- For the pancakes: Melt margarine or oil in a large cast iron skillet over medium heat. Add corn and sauté for 5 minutes, or until it just begins to brown. Season with salt and set aside to cool.
- Preheat the oven to 175 degrees F.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a small bowl, mix together the milk, vinegar, sugar, melted margarine, vanilla and corn, whisk until smooth then pour over the dry ingredients. Pour in the sparkling water and mix everything together gently until it all just comes together. Do not overmix, little lumps are ok, over mixing will give you tough rubbery pancakes.
- Lightly oil a non-stick pan or griddle and preheat to medium-low, when hot pour a 1/3 cup scoop batter onto the pan. After 4 to 5 minutes or when they start to bubble on top, flip over and cook for another 5 to 6 minutes. Check underneath before you remove them from the heat, they should be lightly browned.
- When finished cooking, place in the preheated oven to keep warm.
- For the sauce: Combine the cherries, sweetener and 2 tablespoons of orange juice in a small saucepan and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until cherries soften, about 20 to 25 minutes. Mix together 2 tablespoons orange juice and cornstarch, add to the cherries and cook for another few minutes or until slightly thickened. Remove from heat and stir in orange blossom water. Let cool slightly and serve warm over pancakes.