Corn-Rich Whole-Grain Jonnycakes

Corn-Rich Whole-Grain Jonnycakes: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 1/3 cups (185 g) stone-ground cornmeal, fine grind

1/2 teaspoon baking powder

Pinch of salt

1/4 teaspoon fresh-ground black pepper (for savory) OR 2 teaspoons (9 g) Sucanat, sugar, or xylitol (for sweet)

1 cup (130 g) frozen corn, thawed

1 1/2 cups (355 ml) milk (low-fat cow’s or plain, unsweetened soy or almond)

1 egg, separated

2 tablespoons (28 ml) unrefined corn oil (or other neutral vegetable oil or melted butter)

High-heat cooking spray or stick of butter

Cooking Instructions:

In a medium bowl, whisk together the cornmeal, baking powder, salt, and either pepper or Sucanat.

In a blender or food processor, blend the thawed corn and milk together until well puréed.

In a large bowl, whisk the egg yolk and oil until well blended. Pour the corn and milk purée into the yolk and oil and whisk to mix well. Add the cornmeal mix to the dry mix and stir until just combined.

In a small bowl, whisk the egg white until frothy, and gently mix into the batter.

To cook, heat a nonstick griddle over medium-high heat until a drop of water skitters across the surface. Oil the surface lightly with a high-heat spray or run a stick of butter briefly over the surface of the pan. Using a 1/4-cup (60-g) measuring cup or ladle, drop enough batter to make a 3- to 4-inch (7.5- to 10-cm) pancake—the pancake should be thin. Cook for a couple of minutes until bubbles form on the pancake surface, then flip and cook for a couple minutes more until cooked through and lightly browned on both sides (pancakes will stop steaming when cooked through on the second side).