Corn and Wild Rice Cakes with Hot Maple Syrup
(Dinner Pancakes)
I have been making this recipe for 12+ years, since I moved to Colorado. I saw it in the Anchorage paper right before moving here. The boys like them a lot too.
Hot Maple Sytrup (recipe follows) - optional (can use just regular syrup too)
1/2 cup wild rice, cooked
2 ears corn, cooked and kernels cut off - or - small can of corn
4 or 5 green onions, cut into 1/8-inch slices, white and green parts
2 eggs, beaten
1 tsp sugar
1/8 tsp dried thyme, crushed (I just crush it between my fingers as I put it in the bowl)
1/2 tsp salt
fresh ground pepper to taste
1/2 cup flour
1 tsp baking powder
1/4 cup milk or half-and-half
butter for the pan
- Prepare hot maple syrup and set aside, if using (see recipe below).
- Cook wild rice according to package instructions (1/2 rice to 1 cup water), but stop cooking rice while it is still chewy. Drain well.
- In medium bowl, combine corn, rice and green onion.
- Then, add in order given, the eggs, sugar, thyme 1/2 tsp salt and pepper. Stir together flour and baking powder and add to corn mixture. Stire in milk to form a batter.
- Heat butter in a large nonstick skillet. Drop in batter to make 6 medium cakes. Cook until firm on the underside, about 7 minutes. Turn over and brown second side, about 3 minutes.
- Serve immediately. Makes about 6 small to medium pancakes (enough for 2 - 3 people).
Hot Maple Syrup
6 TBS maple syrup
2 (1/4-inch thick) fresh ginger root slices
1 large jalapeno pepper, cored, seeded and minced (about 2 tablespoons)
Combine syrup, ginger and jalapeno pepper in small pan and simmer 10 minutes. Remove ginger slices. Serve syrup hot. Makes about 1/3 cup.
