Ingredients
| Name | Amount (Metric / US) |
|---|---|
| EAR OF CORN | 1 large |
| MILK | 61 ml / 0.25 cups |
| ALL PURPOSE FLOUR | 125 g / 1 cup |
| SUGAR | 50 g / 0.25 cups |
| CONFECTIONERS' SUGAR | 30 g / 0.25 cups |
| SALT | 0.25 tsps |
| VANILLA | 0.50 tsps |
| BUTTER | 113.50 g / 0.50 cups |
| CRANBERRIES | 2 Tbsps |
Corn and Cranberry Pancakies
You can never have too many hor d'oeuvre recipes, so give Corn and Cranberry Pancakies a try. One serving contains 73 calories, 1g of protein, and 4g of fat. This recipe serves 24. For 13 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of cranberries, milk, all purpose flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person found this recipe to be yummy and satisfying. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Cranberry Corn Bread, Cranberry Orange Corn Muffins, and Almond-Cranberry Corn Bread.
Instructions
To start we'll prepare the corn. Separate the kernels from the cob by running a sharp knife against the cob. Then with the back of the knife, scrape the remaining kernels and corn milk from the barren corn hull. 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. When it simmers turn off the heat and let it steep for ten minutes to infuse the milk with that corn flavor. In a food processor add flour, powdered sugar and white sugar and pulse it till it's fine. Squeeze the corn milk from the corn cob and discard. Add the corn and milk - reserving 1/4 of it for later - into the food processor along with butter, salt, and vanilla. Pulse until smooth. 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. Preheat the oven to 375 F. Fill a pastry bag and chill it in the freezer while the oven is heating up. Butter a cookie pan and pipe cookies 1 1/2 inches in diameter. Leave a generous space between each cookie for they will spread. 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. 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!
Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is NV Sacchetto "Zecchino" DOC Brut Wine. It has 5 out of 5 stars and a bottle costs about 14 dollars.
