Vintage Homestyle Sweet Corn Pancakes Recipe

Vintage Homestyle Sweet Corn Pancakes Recipe

One summer many years ago, a relative asked if I had ever tried sweet corn pancakes. I hadn’t, and decided to look for a recipe. While I found recipes for corn fritters, I didn’t find any recipes for sweet corn pancakes, so I adapted this recipe from an old cookbook, updating it by using coconut oil, oat flour, brown sugar, and unsweetened almond milk. It is now one of my favorite corn recipes, with or without my favorite local honey or maple syrup. These pancakes can also be savory, making them perfect for picnics, hikes, or simply an afternoon treat.

Adapted from: The Good Housekeeping Illustrated Cookbook 1980 Edition by Zoe Coulson

Serves: Approximately 12 – 4 inch pancakes

Ingredients:
  • 3/4 cup unbleached flour
  • 1/2 cup oat flour
  • 2 tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 – 1/3 cup unsweetened almond milk
  • 2 tbsp. coconut oil, melted, plus slightly more for lightly greasing your skillet or griddle
  • 1 – 1/2 cup sweet corn cut from the cob
  • butter 
  • maple syrup or honey



Apple Orchard
Instructions:
  1. In a large bowl, mix the first 4 ingredients. In a small bowl, beat the egg for 30 seconds, then stir in the almond milk and 2 tablespoons of coconut oil. Add to the flour mixture and stir until the flour is moistened.
  2. Heat skillet or griddle over medium-high heat until a drop of water sizzles. Brush lightly with coconut oil.
  3. Pour batter by 1/4 cupfuls onto a hot skillet or griddle, making a few pancakes at a time.
  4. Cook until bubbles burst and edges look dry, approximately 90 seconds. With a spatula, turn and cook until the underside is golden, about 90 seconds.
  5. Place on a heated platter, and keep warm. Brush skillet with more coconut oil, if needed, before starting on the next batch. Serve with butter and maple syrup or honey.

For a savory variation: 

Add 1/4 cup cilantro, basil, or parsley, 1/2 tsp sea salt and coarsely ground black pepper, and 2 scallions, green and white, finely chopped.

 

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Cauliflower and White Bean Soup

Cauliflower and White Bean Soup

This soup is velvety, creamy, and comforting!  Cauliflower and white beans star in this full-flavored, addicting soup that is perfect for a weeknight meal or a fancy holiday first course.  Serve with French bread or pita wedges.

Gluten Free, Vegan

Serves 8-10

Prep Time: 20 min

Cook Time: 60 min

Total Time: 80 min

Ingredients:

  • 2 Tbsp olive oil
  • 1 large sweet onion, diced
  • 1 small green bell pepper, diced
  • 1 bulb of fennel, diced, reserving fronds for garnish*
  • 1 head of cauliflower, cut roughly into 2” pieces
  • 3 cloves of garlic, minced
  • 2 cans of white beans (cannellini or great northern beans), drained, reserving a cup of beans for garnish
  • 4 cups (32 oz carton) vegetable stock
  • 1 15oz can of unsweetened coconut milk
  • 1 tsp dried rosemary
  • 1 tsp curry powder
  • 1 tsp salt
  • ½ tsp white pepper
  • ¼ tsp red pepper flakes, or to taste
  • Extra virgin olive oil or another high-quality finishing oil, for garnish
  • Freshly cracked black pepper, for garnish
    Apple Orchard

    Directions:

    1. Heat 2 tbsp olive oil in a large lidded dutch oven over medium high heat.  Add the diced onion and green bell pepper and saute until the onions are translucent and the peppers start to brown, about 5 minutes.  
    2. Add the fennel and cauliflower and continue to cook for 8-10 minutes.  Add white beans, then add minced garlic, dried rosemary, curry powder, salt, white pepper, and hot pepper flakes.  Stir to combine all ingredients thoroughly.  
    3. Pour the vegetable stock and coconut milk into the pot, and give the pot another stir, ensuring that the cauliflower is mostly submerged in the liquid.  Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
    4. Using an immersion blender, puree the soup until it is creamy and homogenous, with no cauliflower chunks remaining.
    5. Spoon into bowls and top with a drizzle of high quality olive oil or finishing oil, then mound a spoonful or two of reserved beans, a bit of the fennel fronds, and some freshly cracked black pepper on top.  Serve immediately.

    *Fennel fronds, the dark green fluffy bits on top of the fennel bulb, are edible and make a beautiful garnish.  Simply cut the fronds from their stems and use raw.  They have a mild flavor and really take your dish to the next level.

    Kristina Shane

    This recipe is from of Home Chef and OPL Community member Kristina Shane.

     

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Vegetarian Zucchini Lasagna Parmesan

    Vegetarian Zucchini Lasagna Parmesan

    Zucchini is abundant this time of year and there are so many fantastic recipe ideas that use this wonderful vegetable. Zucchini can be shredded and put into sustainable containers and then stored in your freezer for future use in the fall and winter seasons. Zucchini Lasagna Parmesan is a delicious, satisfying cuisine served with a side salad and garlic bread.

    Serves 8 or delicious leftovers.

    Ingredients:
    • 2 medium-large zucchini
    • 1 cup shredded mozzarella
    • 1 cup parmesan cheese
    • 8 oz ricotta cheese
    • 1 – 28 ounce jar of marinara sauce
    • 1 cup panko or breadcrumbs
    • 2 eggs, beaten
    • 2 Tbsp water

    Mix in a small bowl:

    • 1 large garlic clove, minced
    • 1 tsp dried oregano
    • 1 tbsp freshly chopped basil
    • 2 – 3 tbsps fresh parsley
    • 1/2 tsp salt
    • 1/2 tsp ground black pepper
    Orange Cauliflower
    Instructions:
    • Heat oven to 375 degrees F. 
    • Line 2 – 11×17 baking sheets with parchment paper 
    • In a medium-sized bowl, mix eggs and water.  
    • On a large plate, distribute panko or breadcrumbs evenly.
    • Trim ends off the zucchini and slice lengthwise into 1/4 inch slices. Brush both sides with herb mixture, dip into the egg mixture, and then into panko or breadcrumbs making sure both sides are coated, and place slices in a single layer on parchment paper. Bake approximately 20- 30 minutes, then remove from the oven. Let cool for 10 minutes.
    • In a 9×13 rectangular casserole dish, brush the bottom and sides with olive oil. 
    • Lightly coat the bottom of the casserole dish with 1/4 cup marinara sauce. Add one layer of zucchini slices (3 – 4), followed by 3 -4 tablespoons of ricotta cheese on each piece. Coat a layer of shredded mozzarella cheese and sprinkle with parmesan cheese. Cover cheeses with 1/4 – 1/2 cup marinara sauce or more if needed, as you would make regular lasagna. Continue this layering process till all slices of zucchini are used. You should have 3 – 4 layers.
    • Bake immediately for 30 – 40 minutes or till bubbly. 
      Chef Yvonne Dwyer

      Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

      OPL Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

      Hearty Mediterranean Ratatouille

      Hearty Mediterranean Ratatouille

      Mediterranean Vegetable Stew. This is a delicious recipe alone or with pasta and a side salad. The flavors of garlic, tomatoes, eggplant, zucchini, and peppers make this a wonderful delicious dish from your garden or farmers market.

      Preparation Time: 45 minutes (if using canned tomatoes)

      Yield: 4 – 6 Servings

      Ingredients:
      • 3 Tbsp olive oil
      • Four medium cloves of garlic, chopped
      • 2 cups onion, chopped
      • One bay leaf
      • One medium eggplant, cubed
      • 1 1/2 tsp sea salt
      • 1 1/2 tsp dried basil or 3 tbsp fresh basil
      • 1 tsp dried oregano or 2 tsp fresh oregano
      • 1/2 tsp dried rosemary or 1 tsp fresh rosemary
      • 1/2 tsp dried thyme or 1 tsp fresh thyme
      • One medium zucchini, cubed
      • Two medium bell peppers, chopped.
      • Fresh ground black pepper
      • Five medium-large tomatoes (blanched & skin removed; see note) or 1 14 1/2 oz canned
      • tomatoes
      • 1/3 cup fresh parsley, chopped 
      • 2 tbsp capers or minced olives
      • 1/4 – 1/2 tsp crushed red pepper seeds
      • Fresh parmesan cheese
      Butternut Squash

      Instructions:

      1. In a dutch oven or 8-quart saucepan, add olive oil. Add garlic, onion, and bay leaf.

      2. Sauté for about 5 minutes over medium heat.

      3. Add eggplant, salt, and herbs and stir. Cover and cook over medium heat, occasionally stirring about 15 to 20 minutes or until the eggplant is soft.

      4. Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for 15 – 20 minutes or until the zucchini and bell peppers are tender.

      5. Stir in capers, crushed red pepper seeds, and parsley.

      6. Serve hot over linguine (or other pasta, couscous, or quinoa) with a sprinkle of fresh parmesan cheese.

      To blanch tomatoes:

      In a 6-quart saucepan, fill up to 2/3 with water. Bring water to a boil. Rinse tomatoes and mark an x on the bottom with a sharp paring knife. Add tomatoes to boiling water. While cooking, fill a large bowl with ice water to cool off tomatoes once blanched. In about 3 -4 minutes, the skin on the tomatoes will begin to separate from the fruit. This signals that it is time to remove. tomatoes from the water and quickly put them into the cold water to stop the cooking process. Peel the skin from the tomatoes. Chop and add to the stew.




        
      Chef Yvonne Dwyer

      Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

      OPL Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

      Strawberry Rhubarb Crumble

      Strawberry Rhubarb Crumble

      Depending on the seasonality of the year, there are several fruits that you can substitute in this Strawberry Rhubarb Crumble recipe. This strawberry and rhubarb crumble is a family favorite this time of year. Served warm with vanilla ice cream or frozen vanilla yogurt is simply delicious.

      Preparation time: 20 minutes

      Baking time: 30 – 35 minutes

      Ingredients:

       

      • 3/4 cup (100g) rolled oats
      • 3/4 cup (125g) white whole wheat flour
      • 1/4 cup unsweetened shredded coconut
      • 1/2 cup (100g) packed brown sugar
      • 1/4 tsp salt
      • 6 Tbsp (85g) unsalted butter, melted
      • 1 1/2 cups unpeeled rhubarb, less than 2 stalks, rinsed and dried
      • 1 1/2 cups washed, hulled, and diced strawberries
      • 1/4 cup sugar (55g)
      • 1Tbsp lemon juice
      • 2 tsp water
      • 2 tsp cornstarch
      • 1/4 tsp ground ginger
      Butternut Squash
      Carrots-Celery-Onion
      Instructions:
      • Preheat the oven to 375 degrees F (180 C) and grease an 8 by an 8-inch square baking pan.
      • Place oats, flour, coconut, brown sugar, and salt. In a bowl and mix.
      • Add the melted butter and stir until it is lumpy. Add a touch more flour if the mixture looks too wet.
      • Put 1/3 of the crumble mixture aside.
      • Put the rest of the crumble mixture into the prepared baking pan and press down evenly.
      • In a 2-quart pan, add the rhubarb, strawberries, granulated sugar, lemon juice, ginger, cornstarch, and 2 teaspoons of water and mix well. Cook. Uncovered on medium-low heat for 5 minutes.
      • Spread the fruit onto the prepared crumble base.
      • Sprinkle the reserved crumble mixture over the warm fruit and bake for 30-35 minutes.
      • Cut into squares, serve warm with frozen custard, or cool completely, and serve as a snack.
      • Store leftovers in the refrigerator in a reusable container.

      Chef Yvonne Dwyer

      Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

      OPL Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.