Maybe Lucy Webb Hayes, Civil War-era wife of Rutherford B. Hayes, looked into her crystal ball and saw the timelessness of this dish. Anyone who loves sweet corn will enjoy it. Anyone who was smart enough to freeze a mere cup of kernels from an Ohio summer will be doubly happy.
— Debbi Snook
Lucy Hayes’ Sweet-Corn Pancakes
Makes 2 servings
1 cup sweet corn kernels, frozen or fresh
2 eggs, beaten
1 tablespoon cream
1 teaspoon melted butter, plus more for greasing the griddle
2 tablespoons flour, more if needed
Salt to taste
Cook’s notes: These are true vegetable pancakes with just a little flour to hold them together. Feel free to double or triple the recipe, as needed. Haul out your nonstick electric griddle, if you have one. Add any flavoring to the batter that you like, a bit of chopped celery, scallion, a tablespoon of grated cheese, etc. Or consider serving it with salsa and sour cream.
Make batter: Run kernels through a food processor until crushed, but not completely pureed. (In season, you can just grate the raw corn off the cob.) Place in mixing bowl and add eggs and cream. Beat well and salt to taste. Add the butter and flour, more if necessary to hold the batter together, although it will be a bit thin.
Cook cakes: Put griddle on medium to medium-high heat. Test a little batter to see that it is of the right consistency. Use a small cookie scoop to portion each cake. Be patient. Wait until the edges of the batter cook before flipping. Remove from griddle when you can push your finger on the center of the pancake and it bounces back. Keep warm in 200-degree oven until all are done.
Serving: Serve immediately as a dinner or soup side dish, or at breakfast.
Source: Adapted from website of the Rutherford B. Hayes Presidential Library & Museums.
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