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Fresh Corn Pancakes
1/2 cup unsifted all-purpose flour
2 1/2 tsp. baking powder
11/4 tsp. salt
1 T. sugsr
3 medium ears fresh com
2 eggs, separted
3/4 cup milk
3 T. butter or margarine, melted
In a mixing bowl, combine the flour, baking powder, salt, sugar and pepper. Remove the husks and silk from the com. Cut the kernels from the ears with a sharp knife; measure 1 1/2 cups. Beat egg yolks and the com and milk. Stir the com mixture into the dry ingredients; add the melted butter. In a separate bowl, beat the egg whites until they stand in soft peaks; fold into the batter. Drop from a tablespoon onto a hot, greased griddle of skillet. Cook until golden brown on one side, then turn and cook the other side, about 2 to 3 minutes. Serve with butter if desired. Makes 3 dozen 2 1/2 inch pancakes.
Garden Style Hash
4 large ears fresh com
2 cups diced, cooked ham
2 medium potatoes, cooked, pared and cubed
1 large tomato, seeded and chopped
1 medium green pepper, finely chopped
1 small onion, finely chopped
1/4 tsp. salt
pinch black pepper
1/4 cup butter or margarine
1/2 cup shredded Chedder cheese
Remove the husks and silk from com. Place com in a large kettle of boiling water and cook for 3 to 6 minutes. Drain, then cut the kernels from the cob using a sharp knife. Measure 2 cups com. Combine all ingredients except the butter and cheese in a mixing bowl. Melt butter in a large skillet, add the com mix- * ture and pat down evenly. Cook over ' mediilm-high heat about 5 minutes, until the bottom begins to brown. Using a wide metal spatula, turn the mixture, scraping up the browned bits at bottom of skillet, and continue cooking about 5 minutes longer, loosening from pan frequently with spatula. Sprinkle with cheese. Makes 4 servings.
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