Little Corn Cakes

9 ingredients
7 steps

Ingredients

  • 23 cup flour
  • 4 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 2 eggs
  • 23 cup ice water
  • 4 ears corn, cooked and kernels removed
  • 4 ounces chopped chili peppers
  • 2 tablespoons canola oil, for cooking pancakes
  • 12 cup mild red pepper jelly

Directions

  1. 1
    Mix dry ingredients.
  2. 2
    Combine egg and water, and add to flour mixture.
  3. 3
    Fold in corn and chiles.
  4. 4
    Drop by heaping teaspoonful into fat.
  5. 5
    Flip over when golden.
  6. 6
    May be drained on absorbent paper covered tightly and refrigerated, to be reheated later.
  7. 7
    Serve with a small dollop of jelly on top.

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