Little puffy clouds of corn pancakes.
Back in the summer, when we celebrated our 50th anniversary all summer long, we had dessert one night of pancakes/butter/syrup. I had read about this restaurant in Montreal on line and everyone seemed to say the same thing — “have the pancakes for dessert”. They tasted like pancakes with butter, syrup and very soft melty butter. I think what made those pancakes taste so good is that WHO EVERY EATS PANCAKES FOR BREAKFAST anyway. I may eat them once a year so this was a treat to have them for dessert.
These Corn Cloud pancakes on the other hand are not a dessert but an appetizer. Puffy little (you can make them as big as you want) pancakes make with cream cheese and corn and then you top your own pancakes with salsa, sour cream, grated cheese and a little green onions; a perfect little appetizer and fun for the guests.
This recipe came from a Mabel Hoffman’s Finger Foods book I bought back in 1989 and over the years have used several of her recipes. I just read she died back in 2010 at 88 years old and she was a pioneer of the slow-cooker. Years later people are still using a slow-cooker that we now call the InstaPot.
BLAST FROM THE PAST: It’s about time to start dragging out your soup recipes again. How about trying my Sausage and Bean Chowder.
Corn Clouds with Spicy Salsa
Ingredients
- 3/4 c. plain flour
- 1/3 c. cornmeal
- 1/2 tsp. baking powder
- 3 eggs separated
- 3 oz. cream cheese
- 3/4 c. milk
- 1/4 c. butter melted
- 1/4 c. green onions finely sliced
- 1/2 c. corn kernels fresh
- 1/2 tsp. salt
- Hot pepper sauce like Tabasco or Louisiana
Toppings:
- Salsa any brand
- sour cream
- finely grated cheddar cheese
- finely sliced green onions
Instructions
- Sift the flour, cornmeal and baking powder in a bowl. In another bowl, cream the cream cheese and egg yolks. Add in the cornmeal mixture then slowly add the milk. Stir in the melted butter, green onions, corn kernels, salt and some hot pepper sauce (to taste).
- In another bowl, beat egg whites with a pinch of salt until stiff but not dry. Fold one third of whites into batter then gently fold in the remaining beaten egg whites.
- Grease a frying pan with 1 tsp. butter and corn oil. Heat the ban until butter foams. Drop batter into hot fat and cook until bubbles form and bust and then turn the cakes over and cook for 30 second. Makes about 2 1/2 dozen "silver dollar" size cakes.
- Keep warm in oven and serve on platter with the toppings for guest to make their own.
Recipe Notes
Some other additions that would be either would be green chiles and cheese to the batter and for toppings some black olives or guacamole.
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