Let me explain . . .
When I eat a Sugar Kiss melon, I feel as though I might as well be eating a bowl of ice-cream.
Of course there are also caramelized onions. Trust me on this one — they’re like candy.
Let’s just call this gray area that lies somewhere between not dessert and desserty, the “sweet-as-dessert category,” shall we?
It’s as sweet as a dessert alright and it’s so in my just-now-invented, sweet-as-dessert category!
Lately, I haven’t even been cooking corn. I add fresh, raw corn to salads, salsas and relishes, and today. . . to these Fresh Corn Cardamom Pancakes! I’ve even taken to eating raw corn right off the cob! Yum!
Well, why wouldn’t I?! Who said we can’t have dessert for breakfast?!
- 1 cup low-fat or whole plain yogurt
- 1/2 cup mashed banana
- 1-1/2 teaspoons vanilla extract
- 2 tablespoons granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1 large egg
- 1/2 cup brown rice flour
- 3/4 cup corn flour
- 1 teaspoon baking soda
- 2 tablespoons melted unsalted butter (plus a bit more for cooking)
- 2 large ears fresh corn yellow or white.
Remove husks, wash and dry the corn. Then use a chef's knife to remove the corn kernels, getting the edge of the knife as close to the cob as possible. Put them in a bowl and set aside.
In a large mixing bowl, combine the yogurt, mashed banana, vanilla, sugar, honey, cardamom and salt. Mix until smooth.
Blend in the egg and then add in the flours with the baking soda and stir until everything is incorporated evenly. Fold in melted butter and fresh corn.
Preheat a large skillet over low to medium heat with a bit of butter. To cook the pancakes, use a 1/4 cup measure to drop the batter into the pan, with ample space between each one.
Cook the pancakes for approximately two minutes per side, until they start to brown along the edges. Use a bit more of the butter each time you add batter to the pan. As the pancakes are finished, place them on a plate and cover with foil until you’re ready to serve.