No, this is not a sweet little nickname my husband has for me. It is the actual name of these corn flecked pancakes. Since corn has been so abundant here, I’ve been buying it every time I’m at the grocery store. I came across this recipe and knew I had to try it. The original recipe called for blackberries, but they were $4.99 for a 1/2 pint… raspberries were half that price. So raspberry it is! :-P
Raspberry Hoe Cake Recipe (adapted from Food and Wine Magazine)
1 c all purpose flour
2/3 c stone-ground yellow cornmeal
1 1/2 tsp baking powder
3 tbsp granulated sugar
1/2 tsp salt
2 ears of corn, kernels removed, cobs reserved
1 1/2 c milk
2 large eggs, separated
5 tbsp unsalted butter, melted, plus more for the pan
1 pint raspberries, halved lengthwise
confectioners sugar, for dusting
1. Preheat the oven to 200 degrees. In a large bowl, whisk the flour, cornmeal, baking powder, sugar and salt. With a butter knife, scrape the milky liquid from the corn cobs into a blender. Add half of the corn kernels, milk and egg yolks. Puree until smooth. Whisk the corn puree into the dry ingredients. Fold in the melted butter and the remaining corn kernels.
2. Using an electric mixer, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter, then carefully fold in the raspberries.
3. Heat a large non-stick pan or griddle. Brush the griddle lightly with butter. For each corn cake, pour 1/4 c of the batter onto the griddle and cook until small bubbles appear on the surface, about 3 minutes. Be careful your pan is not too hot, as the raspberries will burn. Flip the corn cakes and cook until golden, about 2 minutes longer. Transfer the corn cakes to a baking sheet and keep them warm in the oven while you prepare the rest. Serve warm with a sprinkle of confectioners sugar and warm maple syrup.
Makes about 24 corn cakes