Yes, HG has waxed rhapsodic about this year’s crop of heavenly PEI sweet corn. Unmatched. Unbelievable. So much so that HG sometimes goes overboard and puts up too much corn to cook — the basic Eyes-Bigger-Than-The-Stomach problem. So, what to do with all that wonderful corn the next day? Corn pancakes. Yes, light, delicious pancakes that can be used for both sweet and savory effect. Directions are simple: Use your usual pancake recipe but instead of using flour in your batter use a mix of half flour, half corn meal. Cut kernels off the cob and add to the batter (leave them whole or mash them up a bit). Eliminate sugar and use buttermilk instead of whole milk. You will now have a savory pancake that will taste great with a dollop of salsa or pico de gallo (plus a grating of Mexican white cheese known as Queso Fresca). For more Mexican flavor, add some chopped jalapeño pepper and cilantro to the batter. Crack open a Dos Equis and enjoy. For breakfast, use whole milk and sugar in the mix. HG likes these pancakes with thick cut bacon and plenty of maple syrup. Happily, pure maple syrup is very modestly priced on Prince Edward Island. There are daily deliveries from nearby Quebec.
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