It's Wednesday, so that means I'm posting a recipe from Donna Hay's vast collection of work. Our bloggers' group chose to make corn cakes this week. My version is based on Hay's, though loosely, since I have replaced all the "pancake" ingredients. My version is gluten-free and grain-free, similar to many of recipes I have made lately. But I stuck with the original corn and bacon flavours; yum.
Corn and Bacon Cakes
makes 15 pancakes
The easiest way to remove kernels from a cob of corn is to hold the corn vertically inside a very large mixing bowl. Use a sharp knife to scrape down the cob, rotating as you go.
2 cobs of corn
4 rashers of back bacon
1 small onion
1 T mild olive oil or butter
1/4 c ground almonds or almond flour
1/3 c coconut flour, sifted
1/2 t baking soda
1/2 t sea salt
2 T chopped parsley
up to 1/4 c (60 ml) milk or water
plain yogurt and parsley, to serve
Boil the corn cobs for ten minutes and then remove and let cool.
Cut the kernels from the cobs.
Meanwhile, finely chop the bacon and onion.
Heat the olive oil in a skillet and fry the bacon and onion over medium heat for five minutes.
Remove and let cool. (No need to clean the skillet.)
Measure the ground almonds into a large bowl and then sieve in the coconut flour. Add the baking soda and sea salt.
In a small bowl, whisk together the eggs and parsley.
Use a blender or food processor to puree about a third of the corn kernels with 1 T water.
Combine everything in the large bowl with the flours. Use a hand mixer to thoroughly combine. The batter will be thicker than usual pancake batter. Add 2 T to 1/4 c (30 to 60 ml) milk or water if it is dry or very thick.
Heat the skillet again, perhaps adding some more oil.
Drop small mounds of batter into the hot skillet and flatten slightly. Cook for five minutes per side, until lightly browned.
Serve with yogurt mixed with chopped parsley and pepper.
Visit the others to see if they liked the recipe: Margaret from Tea and Scones, Gaye from Laws of the Kitchen, Kayte from Grandma's Kitchen Table, and Chaya from Bizzy Bakes.
Next week's pick is baked fish fillets with tomatoes from Modern Classics 1. Join us and leave a link to your post, no commitment required.
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