These Griddled, Nubbly Corn Cakes Are The Sleeper Hit Of Summer Meals

It’s quite possible that the name of this recipe undersells just how good it really is. These savory cakes are chewy and chock-full of nubby corn kernels and earthy spices, with juicy deposits of spinach. Thanks to a generous amount of baking powder, they puff up more like fritters yet cook in only a slick of oil in the pan. Local corn is coming in, and you could use fresh kernels here, of course.

But because corn is a Dinner in Minutes Pantry staple, take advantage of the sweet, in-season crop and freeze it yourself. To do so, choose cobs that look plump and feel firm through the husk. At home, strip the cobs of husks and silk, then use tongs to place them in a pot of boiling water for 2 to 3 minutes. Transfer to a bowl of cold water until cool.

Figure the yield is about 1 cup per ear. Could you toss those cobs in the freezer to make a simple corn broth later, Back to the pancakes at hand: Serve them with your favorite salsa or a fried egg. They make an easy and satisfying summer dinner. Place the spinach and corn in separate microwave-safe bowls; place in the microwave and defrost in 20-second increments, until they are slightly warm. Use a fork or a whisk to stir together the flour, baking powder, 1 teaspoon of the salt, the coriander, cumin and smoked paprika in a mixing bowl.

Stir in the egg and the tablespoon of oil until well blended, then add the water and defrosted corn, stirring to form a thick batter. Heat a large nonstick skillet or griddle pan over medium-high heat. Once it’s quite hot, add just enough oil to coat the bottom of the pan.

Use 1/4 cup of the batter for each pancake. As soon as it hits the pan, flatten each portion a bit so the pancake is about 3 inches across. Scatter some of the defrosted spinach atop each pancake. Cook for about 2 minutes on each side, until golden. Transfer to a platter and cover loosely to keep warm while you repeat with the remaining batter, adding more oil to the pan, as needed. Sprinkle with the remaining salt; serve hot. Tested by Bonnie S. Benwick; email questions to voraciously@washpost.com. Click here for a printable version of the Dinner in Minutes Pantry list. Did you make this recipe,

It just takes a bit more time and effort, so I prefer to make it in a magic bullet style blender. If you like your waffles crispy, spray the iron with coconut oil or another cooking spray before each waffle. The extra almond milk/half&half is only needed if your batter is too thick, which can happen if you let it sit for too long or with certain brands of coconut flour that are a bit more absorbent than others. Make sure your cream cheese is fully softened in order to get a smooth batter. For a protein boost, swap out half of the coconut flour for WakeShake or another protein powder. You can get WakeShake for 10% off when you go here and use the code TKW10.

8. Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve. 1. Please note that the amount of flour may vary, as things such as humidity, brand of flour and the way you measure your flour will effect how things turn out.

For reference, I use Gold Medal all purpose flour and measure it by spooning it into my measuring cup, then leveling off with the back of a butter knife. 2. A dash of nutmeg is also a great addition to these pancakes. 3. Feel free to adjust the amount of vanilla and cinnamon to your liking. 4. If you leave out the vanilla and cinnamon, you have a great basic buttermilk pancake recipe. This recipe makes enough for 4 people, so feel free to double to feed more people or to freeze some.

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