Corn Pancakes with Creamed Chicken

Deelady

New member
Corn Pancakes with Creamed Chicken

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:
In a medium saucepan, melt 2 tablespoons unsalted butter. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in 2-1/4 cups half-and-half, light cream, or whole milk and 1/4 cup thinly sliced green onion. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in 2 cups chopped cooked chicken or turkey. Heat through. Makes about 3 cups.
 
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