Corn Pancakes with Creamed Chicken | Midwest Living
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Corn Pancakes with Creamed Chicken

Corn Pancakes with Creamed Chicken

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  • Makes: 16 servings
  • Start to Finish 10 mins

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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

  1. 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.
  2. 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

  1. 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.

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