Cheddar Corn Pancakes
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.
- Prep Time: 5 minutes
- Yield: 4 Servings
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1-1 1/4 cups milk
- 4 tbsp butter, melted and cooled
- 1 7oz 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.