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My family has never been much for Mother’s Day. In the past, we’ve sometimes let my mom get away with claiming that “every day is Mother’s Day” and not having a particular lunch or brunch or dinner to celebrate. But as my grandmother has gotten older, we’ve conceded the win to the [Hallmark] holiday. I like the change, since getting together means the chance to see my grandma, my aunt, and my cousin. And to celebrate my mom, and maybe even bring her some little gift if she’ll accept it.
Back then, mom was right about every day being Mother’s Day. My sisters and I were good kids, and we appreciated mom -in particular, her cooking. We listened to her, helped her out, were more or less obedient. But now that I live in Brooklyn, more than a entire subway line away from where I grew up (and my sisters live beyond the reach of NYC public transit), every day isn’t Mother’s Day. And since my mom is as awesome now as she was back then, I figure we should at last, make use of the long-scoffed-at holiday.
So the end of the story is that we’re all going to be up in Westchester on Sunday at a restaurant. But if you’re lucky enough to be able to host your mother (or grandmother, or aunt, or kids) this weekend, these savory corn cakes would be a great centerpiece for breakfast or brunch. If you’re making a big batch, you can make them a little bit ahead of time and then reheat them in the oven.
From my kitchen, loving mom, to yours,
Cara, THE QUARTER-LIFE COOK
**Recipe**
Savory Buttermilk Pancakes with Corn
Makes about 10 pancakes
Ingredients
1 cup buttermilk
2 eggs, lightly beaten
3 tablespoons butter, melted
1/2 cup white cornmeal
1/3 cup plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3/4 teaspoon sugar
2/3 cup corn kernels (frozen are fine, just defrost under some running water and pat dry)
Cilantro, for garnish
Sour cream or yogurt, for topping
Maple syrup, for topping
In a medium bowl or large measuring cup, combine the buttermilk, eggs, and melted butter
In a separate small bowl, combine the dry ingredients (flour through sugar). Sprinkle the dry ingredients over the wet and in as few strokes as possible, mix them together. A few lumps are fine. Fold in the corn.
Heat a cast-iron skillet or pan for 5 minutes over medium heat. Lightly brush with butter or oil. Cook batter by 1/4 ladles, letting each pancake firm up, show bubbles on top and turn golden on the bottom before flipping. Cook on the second side. Serve with cilantro, extra corn, and a dollop of sour cream or yogurt for garnish, or go the sweet route with maple syrup. Bacon should definitely be served on the side.
