Corn cakes for breakfast

When you have corn on the cob in the CSA box and have a father who can't eat it on the cob, more creative thoughts come to mind. I remembered my mother making savory corn cakes, and thought why not for breakfast? The one above was the first one out of the pan, so it shows the pattern of the olive oil and a bit crispier edges than the rest of the batch.


I started by cutting off the kernels from the fresh corn. I thought I had all the silk pulled off the ear, but when I started cutting I had to start a new round of pulling it out from the places it had tightly squeezed itself into around the kernels.


I also chopped up some tops of green onion for it. To make it you basically mix in the chopped green onions and fresh corn into a pancake batter. My batter was a amaranth flour, whole wheat flour, unbleached flour mix of about a cup, to 2 tsp baking powder, 1/4 tsp salt, 1 beaten egg, 1 cup buttermilk and a little water until it was the right consistency. Then you just cook these like pancakes and serve with butter. Dad and I both enjoyed this savory corn cake breakfast.


And I also had cut off enough green onion tops to plant in a planter. You know that the bottoms are easy to replant in a pot?


Never mind about the straight rows, nature doesn't do that anyway. As they regrow their tops, they will straighten up and start listing into the sun. It's surprising how long the green regrowth will last, and it's nice to have fresh green tops just cut from the 'garden'.