Market Chef Beth Jones served Sweet Corn Pancakes with Sweet Corn Relish for the August 6 Mill City Cooks demo.
For the Sweet Corn Relish, Beth combined fresh sweet corn, diced red peppers, red onion, green pepper and cucumbers with cider vinegar, sugar, spices and water. This colorful mixture simmered while she went on to prepare the pancakes.
The take-away from this demo was to save the stripped cobs for simmering in a soup base - they'll add a lot of flavor. Per Beth, if you only make soup when fall is in the air, store the stripped cobs in the freezer until needed.
The batter consists of flour, baking powder and soda, sea salt, buttermilk, melted butter, eggs, chopped scallions and fresh thyme. Beth fried the pancakes in butter, and when that batter hit the pan - oh, what a yummy aroma filled the air!
Recipes from the Mill City Cooks demos are available online.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demo program!