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Little puffy clouds of corn pancakes.<\/span><\/strong><\/p>\n 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.<\/p>\n 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.<\/p>\n <\/p>\n 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.<\/p>\n BLAST FROM THE PAST:<\/span><\/strong> It’s about time to start dragging out your soup recipes again. How about trying my Sausage and Bean Chowder.<\/a> <\/p>\n