Mini Corn Cakes

YIELD: 50 1-1/2-in. pancakes

2 cups roasted corn seasoned to taste with Mexi Spice (see below)
1 cup corn meal
1-1/2 cups bread flour
1/2 tsp. baking powder
2
each egg yolks
2-1/2
cups buttermilk
1
Tbsp. cilantro, chopped
1/2 tsp. salt 3 each egg whites

FOR THE MEXI-SPICE:
4 Tbsps. ancho chile powder
1 Tbsp. cumin powder
1/2 Tbsp. oregano powder
4
tsps. granulated garlic
3
Tbsps. kosher salt
1/2 Tbsp. cayenne pepper
(Mix
together and store in air-tight container for seasoning as needed.)

  1. Sift the flour together with the baking powder, corn meal and salt; set aside.
  2. Whisk the buttermilk, egg yolks, corn and cilantro together.
  3. Add the cornmeal mix to the buttermilk mix and whisk together lightly.
  4. Whip the egg whites to soft peaks; fold into the corn mix.
  5. Form into 1-1/2-in. pancakes and pan fry in oil or butter; serve.

Recipe from Daniel Pliska, CEC, Executive Chef, University Club, University of Missouri-Columbia.