Scallion Corn Cakes and Stuff about Sift!

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Hello and thank you for joining me! I was really perplexed as to how I should begin my first blog entry. I didn’t know whether to  introduce myself or just get to cooking.  I was given some excellent advice while preparing this entry – “Just have fun with it.” So that’s the frame of mind that got me this far (o: So here we go!

If you are accustomed to blog reading, especially where food is involved, you may also be accustomed to nostalgic and/or funny happenstance based stories that result in a new recipe. For example, someone adds twice as much flour to a brownie recipe than what was called for and suddenly discover a new chewy brownie recipe. The new brownie recipe becomes the most requested whenever anyone comes over. Everyone takes a bite. They begin laughing hysterically and sometimes uncontrollably like they used to do on those Toll House commercials and begin taking turns recalling happy family memories. Some brownie, huh?

Well, this isn’t one of those stories. In fact, there is no story and I truly hope that none of my recipes bring you to hysterics. I am a person that LOVES LOVES LOVES to cook, bake, and create. If you follow me on Twitter (@DessertBoutique), you’re no stranger to this. While Sift! is focused on satisfying your sweet tooth, man cannot live on sugar and butter alone (heehee). So stay tuned for recipes of all kinds ranging from drinks to garlic bread to Super Fudgy Frosting. It’s all relevant and tasty!

If you have any questions or kind comments, please leave them. I love hearing from you and hope to see you on the next dessert delivery! Remember, we ship! Brownies, breads, and COOKIES!

www.siftatlanta.com  678 234 7659  placeorder@siftatlanta.com

Now for the good stuff.

Here are some tasty little cakes that I are a slight twist on an old favorite. I’ve noticed that everyone that has ever had a helping of them has their own way of dressing them up. Personally, a dollop of sour cream will do. I’ve seen them slathered in maple syrup, or in purer form, with nothing at all. They go great with sausage, beef brisket, or a full dinner. I call them Spanck Cakes because they make for a satisfying snack or a twist on the usual morning pancake. You may choose to have them at breakfast time, but it’s actually my dinner roll of choice because they are just that versatile. Whatever time of day or for which ever purpose, they are delish. I hope you like them! To say thank you for visiting my blog, please help yourself to a dozen free cookies of your choice with any order. This is a secret special and will only be available for a limited time.

Thank You and Enjoy!

Meet the cast!

Work ahead notes – Melt ¼ cup of butter on the stove or on medium in the microwave.

In a large bowl, using a whisk mix together all of the dry ingredients – 1 ½ cups all purpose flour, ½ cup yellow cornmeal, 1 Tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 Tbsp sugar.

Now, create a well out of the dry ingredients. This is where you will pour the wet ingredients.

Measure 2 ¼ cups of buttermilk in a large measuring cup or pour into a medium bowl along with 3 eggs, and the ¼ cup of butter that you melted in the beginning.

Pour the wet ingredients into the well you created from the dry ingredients. Give the ingredients several stirs with the whisk but do not fully incorporate. It should look something like this…

Chop 3 scallions and then heat your griddle or pan. Do not overdo it with the heat! These cakes should brown slowly. Low heat is best. Allow up to 5 minutes for your griddle or pan to heat fully.

Add ½- ¾ cup of corn and the chopped scallions to the batter and stir in.

Now, spray the griddle or pan with nonstick cooking spray. Pour enough batter into the pan that will render your desired size spanck. Then, be patient.

When your spanck looks like this, it’s time to flip it.

…and this is what it should look like.

These Spanck Cakes can be warmed later if you can’t finish them, and will taste just as if they are fresh out of the pan. Try adding green and/or red bell pepper or chopped hot peppers such as jalapenos to twist it even further. The sour cream goes a long way. Let me know what you think! Thank you.

Love,

Me, a.k.a. Ovenista, @DessertBoutique, www.facebook.com/SiftDessertBoutique, or Sift!

LOL -k bye!

Ingredients Recap:

1 ½ cups all purpose flour, ½ cup yellow cornmeal, 1 Tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 Tbsp sugar

2 ¼ cups of buttermilk, 3 eggs, and the ¼ cup melted butter

½- ¾ cup of corn and 3 chopped scallions

0 thoughts on “Scallion Corn Cakes and Stuff about Sift!”

  1. I love it. Great detail. Actually, my favorite part is the end with the ingredient recap.
    Very good. I can’t wait until the next post!

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