Wild Mushroom and Corn Pancakes
Yields | 4 |
- ⅓ cup flour
- ½ cup milk
- 1 egg
- 1 egg yolk
- 1 Tbsp sugar
- ½ stick, plus 1 Tbsp, butter, melted, divided
- 1 cup corn kernels
- 4 oz fresh Ozark Forest Mushrooms shiitakes, sliced
- 4 cloves garlic, chopped
- ½ to 1 cup heavy whipping cream
- 1 cup grated Asiago cheese
| Preparation | In a large bowl, whisk together flour, milk, egg, egg yolk, sugar and 1 tablespoon butter; sift and let sit for 30 minutes. Add remaining butter to a saucepan and sauté corn, mushrooms and garlic over medium heat, 3 to 5 minutes. Remove from heat and spoon corn mixture into a heat-resistant bowl.
To make each pancake, add a small amount of corn mixture to a hot buttered skillet and let sit for a few seconds. Ladle batter on top of corn mixture; cook for 3 to 5 minutes, then flip. Pour 1 tablespoon cream over each pancake and sprinkle with cheese. Cook until pancake is golden brown, cream thickens and cheese melts. Transfer to plate and serve hot.