Corn Pancakes

These turned out to be little flavorful morsels. The Corn Pancakes for today´s FFWD recipe were my dinner on Tuesday. It was not supposed to be that way, since they are more of a side dish, but I started making them and then continue to eat them, and before I knew it dinner was over. Standing in the kitchen by myself; I know, it´s the only way I can get away with this small pancakes for dinner. There is such joy in eating alone sometimes. The mixtures and reheated leftovers that turn out to be so satisfying, yet you wouldn’t dream of offering them to anyone, much less post about them.

Well, today it´s my duty to post. At least I embellished the pancakes a bit with some arugula sour cream, which is simply chopped arugula, cheese, salt and pepper. And a drizzle of olive oil. Where would I be without olive oil? It´s as essential as salt. I buy it in 5lt containers. Just so you know.

The idea of using the food processor for these is what I suspect will turn them into a habit in my house. Just process corn (I used frozen), eggs, flour and salt. I also added pepper. I really like to try recipes as originally specified, so I had to restrain myself from reaching into a few ideas that just kept popping into my mind as I was cooking these, like paprika, curry, cheese, chives, peppers, walnuts. Of course not all of them together. Of course.

The thing is that these pancakes didn´t really need much more. They also held themselves together in a most admirable way while cooking. No mess, no trying to make them stay in place or keep a round shape. And they were fluffy, soft and flavorful.

They reminded me of a tortilla. We eat potato tortillas here like they´re going out of style, but no flour in those. Now, I will make it my duty to make pancake tortillas with this recipe as a guide. The processor, any leftover veggie, eggs and flour and I will have the most amazing instant meals. Can´t wait.

The original recipe is found in the book Around MyFrench Table, by Dorie Greenspan.