Corn Pancakes with Creamed Chicken
- Makes: 16 servings
- Start to Finish 10 mins
Victorian-era Maldaneer's restaurant, in a high-ceilinged 1890s building near the Old State Capitol, is Springfield's oldest eatery and one of its most popular -- especially when legislators are in town. These appetizer Corn Pancakes with Creamed Chicken make a good breakfast when topped with butter and maple syrup.
Ingredients
-
1 1/4
cups
all-purpose flour
-
2
tablespoons
sugar
-
2
teaspoons
baking powder
-
1/2
teaspoon
salt
-
1
beaten egg
-
1 1/4
cups
milk
-
2
tablespoons
melted unsalted butter or cooking oil
-
2
cups
cut fresh corn (about 4 ears) or frozen whole kernel corn
-
Creamed Chicken (see recipe below)
Directions
- In a medium bowl, combine flour, sugar, baking powder, and salt. make a well in center of four mixture; set aside. In a small bowl, combine the egg, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in corn.
- Lightly grease a griddle or heavy skillet. Heat over medium heat until a few drops of water dance across the surface. For each pancake, pour or spread about 1/4 cup batter into a 3-inch circle onto the hot griddle. Cook over medium heat about 4 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with Creamed Chicken. Makes 16 pancakes.
Creamed Chicken
Ingredients
- 2
tablespoons
unsalted butter
- 2
tablespoons
flour
- 1/2
teaspoon
salt
- 1/4
teaspoon
black pepper
- 2 1/4
cups
half-and-half, light cream, or whole milk
- 1/4
cup
thinly sliced green onions
- 2
cups
chopped cooked chicken or turkey
Directions
- In a medium saucepan, melt unsalted butter. Stir in flour, salt, and black pepper. Stir in half-and-half and green onion. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in chicken. Heat through. Makes about 3 cups.