CALICO CORN PANCAKES

When I saw the name of this recipe I thought that it sounded Caribbean and wondered what Calico had to do with it. Sure enough, I found out that Calico Jack Rackham was a famous English pirate who patrolled the Caribbean Sea between 1718-1720. The name calico comes from the type of clothing he wore which was linen with calico patterns of brown, white and black.

This recipe originally called for bacon, whipping cream, and eggs. I eliminated all and replaced the cream and eggs with creamed corn. I also cut the recipe in half, which was good for two of us, but original measurements are listed here.

Makes about 16

1 tbs vegetable oil
1 16 oz bag frozen corn, thawed, drained
1/2 cup sliced pimientos, well drained
1/2 cup thinly sliced green onions (scallions)
1/4 cup chopped fresh parsley (one third of 1/4 cup
if you use dried parsley)
1 tbs lemon juice
1 tsp salt
1 tsp sugar
1/2 tsp dried oregano
1/2 tsp ground cumin
Generous pinch of black pepper
1/2 cup all purpose flour
1/4 tsp baking powder
1/4 to 1/3 cup cream corn (add to mixture
a little at a time to desired consistency.
Mixture should go into skillet without
running.)

I cooked this recipe twice and used a non-stick
pan and a stainless steel pan. I don't think it
matters which is used as long as the oil is hot
so that it starts browning the pancakes right away.

Mix corn kernels, pimientos and next 8 ingredients.
Mix in creamed corn, then flour and baking powder.
Mixture might look a little watery, if so you can add
a bit more flour. It will not have a heavy floury
consistency, but the flour will hold it together.

Heat large skillet over medium high heat. Add oil
Working in batches, spoon batter into skillet by
1/4 cupfuls; spread with back of spoon to form
3" pancakes. Cook until golden, about 2 minutes
each side. Add tiny amount of oil as needed.

Recipe from Bon Appetit, 1999 by
Jim Fobel