Corn Pancakes II

Corn Pancakes II Recipe from Taiwan | Delicious Vegetarian Dish

Region / culture: Taiwan | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Corn pancakes are a delicious and unique twist on traditional pancakes, offering a sweet and savory flavor that is sure to please your taste buds. This recipe for Corn Pancakes II takes the classic pancake recipe to the next level by incorporating fresh corn kernels and tofu for added texture and protein.

History

Corn pancakes have been a popular dish in many cultures for centuries, with variations found in countries such as Mexico, the United States, and Korea. The addition of corn to pancakes adds a subtle sweetness and a satisfying crunch that sets them apart from traditional pancakes.

Ingredients

1.5 cups frozen corn kernels (or fresh, canned, or thawed)
3 large egg whites
0.33 cup soft or firm lite tofu
0.25 cup unbleached all-purpose flour
1 tbsp chopped parsley
0.5 tsp baking powder
0.5 tsp salt
0.25 tsp black pepper

How to prepare

Set aside 0.5 cup of corn kernels.
In a food processor or blender, blend the remaining 1 cup of corn with 1 egg white, tofu, flour, parsley, baking powder, salt, and pepper until smooth. Stop once to scrape down the sides of the container. If the mixture is too thick, add a couple of tablespoons of rice milk until it begins to move.
Transfer the mixture to a bowl and stir in the reserved whole corn.
In another bowl, beat the remaining 2 egg whites until they form soft, moist peaks that droop slightly when the beater is lifted. This should take just a couple of minutes.
Scoop the beaten egg whites onto the corn batter and gently fold them in using a rubber spatula.
Preheat the oven to low. Spray a nonstick skillet lightly with nonstick spray and place it over moderate heat.
When the skillet is hot enough to make the batter sizzle, make pancakes using 0.25 cup of batter per cake.
Cook the pancakes until they are browned on the bottom, which should take about 2-3 minutes. Then, turn them over and cook until they are golden brown on the other side, which should take about 2 more minutes.
Transfer the cooked pancakes to a platter and keep them warm in the oven. Repeat this process until all the batter is used.
The serving size is 3 three-inch pancakes.

Variations

For a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. You can also add in additional ingredients such as diced bell peppers, onions, or jalapenos for a spicy kick.

Cooking Tips & Tricks

Be sure to blend the corn mixture until smooth to ensure a consistent texture in the pancakes.

- Folding in the beaten egg whites gently will help to keep the pancakes light and fluffy.

- Keeping the cooked pancakes warm in the oven will ensure that they stay hot and ready to serve.

Serving Suggestions

Serve these Corn Pancakes II with a dollop of Greek yogurt and a drizzle of honey for a sweet and tangy topping. Fresh fruit such as berries or sliced bananas also make a delicious addition.

Cooking Techniques

Blending the corn mixture until smooth and folding in the beaten egg whites gently are key techniques to ensure light and fluffy pancakes.

Ingredient Substitutions

If you don't have tofu on hand, you can substitute it with an equal amount of Greek yogurt or ricotta cheese for a similar texture.

Make Ahead Tips

You can prepare the corn batter ahead of time and store it in the refrigerator for up to 24 hours before cooking the pancakes. Just be sure to give it a quick stir before cooking.

Presentation Ideas

Stack the Corn Pancakes II on a plate and top them with a sprinkle of chopped parsley for a pop of color. Drizzle with maple syrup or honey for a sweet finish.

Pairing Recommendations

These Corn Pancakes II pair well with a side of crispy bacon or sausage for a hearty breakfast. A side of scrambled eggs or a fresh green salad also make great accompaniments.

Storage and Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Corn Pancakes II contains approximately 150 calories, making them a light and satisfying breakfast option.

Carbohydrates

Each serving of Corn Pancakes II contains approximately 25 grams of carbohydrates, making them a satisfying and filling breakfast option.

Fats

With the use of tofu and egg whites, these pancakes are low in fat, with only a small amount of fat coming from the cooking spray used to cook them.

Proteins

Each serving of Corn Pancakes II contains approximately 8 grams of protein, making them a great option for those looking to increase their protein intake.

Vitamins and minerals

Corn is a good source of vitamins A and C, as well as minerals such as potassium and magnesium. These vitamins and minerals help to support overall health and well-being.

Alergens

This recipe contains eggs and tofu, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, Corn Pancakes II are a nutritious and delicious breakfast option, providing a good balance of carbohydrates, protein, and vitamins and minerals.

Summary

Corn Pancakes II are a delicious and nutritious breakfast option that is sure to become a new favorite in your household. With a unique blend of flavors and textures, these pancakes are a fun twist on traditional pancakes that will leave you wanting more.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage on the outskirts of town. Martha was a wonderful cook, and her kitchen always smelled of delicious aromas.

As we sat at her kitchen table sipping on tea and catching up, Martha suddenly remembered a recipe she had been meaning to share with me. She rummaged through her old recipe box and pulled out a yellowed piece of paper. "This," she said with a twinkle in her eye, "is a recipe for the most delicious corn pancakes you will ever taste."

Intrigued, I leaned in closer as she began to explain the ingredients and method. The recipe called for fresh corn kernels, flour, sugar, milk, eggs, and a touch of vanilla extract. It was a simple yet unique combination that Martha assured me would result in fluffy, golden pancakes with a hint of sweetness.

I was eager to try it out, so Martha and I spent the rest of the afternoon in her cozy kitchen, mixing and stirring, and flipping pancakes on her well-worn griddle. The aroma of corn and vanilla filled the air, and I could hardly wait to taste the finished product.

When the pancakes were done, Martha and I sat down at her kitchen table and dug in. The first bite was pure heaven – the pancakes were light and airy, with bursts of sweet corn in every bite. I couldn't believe how delicious they were, and I knew I had to make them again.

From that day on, Martha's recipe for Corn Pancakes II became a staple in my own kitchen. I would make them for breakfast on lazy weekends, or as a special treat for my family and friends. The recipe was a hit every time, and soon enough, it became my signature dish.

Over the years, I have made slight tweaks to the original recipe, adding a pinch of cinnamon here, a dollop of whipped cream there. Each time I make these pancakes, I am reminded of that sunny afternoon in Martha's kitchen, and the joy of discovering a new recipe that would become a beloved tradition in my own home.

I have shared Martha's recipe with countless people over the years, passing it on to my children and grandchildren, who have all fallen in love with its simple yet irresistible flavors. It has become a cherished family recipe, one that brings us together around the kitchen table, sharing stories and laughter as we savor each bite.

As I sit here now, writing down this story for future generations to read, I can't help but feel grateful for the gift of cooking and the joy it has brought to my life. Martha's Corn Pancakes II will always hold a special place in my heart, a reminder of friendship, love, and the simple pleasure of a delicious homemade meal. And for that, I am truly thankful.