Corn Pancakes with Blackberries

Corn pancakes with blackberries

I developed this recipe working from the "Basic Pancake" formula in Alice Medrich's Flavor Flours (see page 23). Maudemarie loved them!

Ingredients

2 1/3 cups corn flour
2/3 cup finely ground corn meal
4 teaspoons baking powder
rounded teaspoon of salt
4 large eggs
2 tablespoons honey
8 tablespoons butter
2 1/4 cups warmed milk
blackberries or other berries (optional) - we cut the blackberries into fourths (a good way to work on fractions with a six-year-old)

Instructions

Whisk the dry ingredients. Add butter, milk, and eggs and whisk until smooth. Add more milk if the batter gets too thick.

Heat a skillet over medium heat. Dollop about 1/3 cup of batter (or more or less, as you fancy) into the skillet. Add the berries, if you are using them, pushing them gently down into the pancakes. Cook until bubbles form on the sides of the pancake. We keep them in a warmed oven until we are all ready to dig in!

Corn and Clam Chowder

Corn & Cod Chowder

I adapted this chowder from http://www.epicurious.com/recipes/food/views/summer-corn-and-cod-chowder-51101050 when I discovered cod and corn in the freezer. It works beautifully gluten-free, although it features bacon (just a wee bit for flavor), milk, and half-and-half; therefore, its low-fat and low-acid status are questionable.  It did not meet Maudemarie's approval, alas, but I liked it with GF cornbread (recipe coming soon). I imagine this chowder would work well with grilled cheese sandwiches.

Ingredients

• 3 slices bacon
• 1 cup (or so) celery, 
• diced2 tablespoons all-purpose GF flour (I use Bob's Red Mill)
• 2 medium Yukon gold potatoes, peeled and diced into 1/2 inch cubes
• 2 cups 2 percent milk (I will try skim milk next time)
• 2 cups chicken broth
• 2 teaspoons (or more) finely chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon (or less) freshly ground black pepper
• 3/4 pound cod, skin removed, chopped
• 2 1/2 cups cups fresh or frozen corn kernels
• 1/4 cup fat-free half-and-half

Directions
In a large saucepan, cook bacon over medium heat until crisp, about 6 minutes. Transfer to a towel to soak up the oil, then crumble. In same pan, sauté celery for a few minutes until tender. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes or more. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half; simmer 2 minutes. Ladle into bowls and garnish with remaining bacon.