For a quarter century until it closed in 2008, Gail’s was a breakfast-lover’s destination in Fairfield County, Connecticut. The go-to dish that everybody loved was cheddar corn pancakes. Fortunately, we managed to secure the recipe. Lumpy with sweet corn kernels, their fluffy batter is webbed with sharp cheddar, making for a deliriously delicious combination, especially when crowned with butter and maple syrup.
1- 1/4 cups all purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 to 1-1/4 cups milk
4 tablespoons butter, melted and cooled
1 7-ounce can corn kernels, drained
Butter for frying
2 cups grated cheddar cheese
Softened butter & maple syrup as garnishes
Mix the flour, sugar, baking powder, and salt in a large bowl. In another bowl, beat the eggs and stir in 1 cup of milk and the melted butter. Add the egg-milk mixture to the flour, then stir in the corn. Add the remaining 1/4 cup of milk if needed to make the batter pourable.
Melt a few tablespoons of butter on a griddle or in a heavy skillet over medium-high heat. Pour out pancakes 4 to 5 inches in diameter and sprinkle each with about 2 tablespoons of the cheddar cheese. When bubbles begin to pop on the surface of the pancakes, flip them and cook until the cheese on the underside is crusty gold.
Serve with spreadably soft butter and syrup.