I used every trick in the book for this one, just to make sure. I was confident. I had this. This one was mine.
Three things they like, all together in one convenient package. Corn + Cheese + Pancakes. It was really a no-brainer.
I even locked it in by having the kids cook with me. Aprons on, my kids happily shucked the corn, tossing husks across the kitchen into the basket. They grated cheese (and ate some.) We had a good laugh as the cilantro stuck to their fingers before dropping into the bowl.
The mood was perfect.
We even made salad dressing for a nice little side salad. A fascinating lesson on oil and water was taught. We had a giggle over repeatedly saying “Grey Poupon” with all kinds of funny accents. They shook the mason jar of dressing as they hopped and danced all around the kitchen.
I swear this all happened. This ideal scene at 6:00. The kind of scene I hope for every night but never get. It was beautiful.
I have to remind myself of that beautiful scene because at the table, the table with the winning dinner, everything changed.
There was a request for macaroni and cheese (which I declined.) A plate was pushed to the other side of the table. There was pouting. Then more pouting. I believe one of them even stuck their tongue out at me.
Honestly all this foul dinner play was completely uncalled for, where if they had just given these pancakes a chance, they would have realized the err of their ways.
Thing is, I would have been more upset about all this except for the fact that what it really meant, was more for us.
So while my kids were unhappily playing with their napkins, my husband and I were chewing..slowly…savoring…knowing we had the whole plate to ourselves.
Greedy, I know. But after that little turn of events, I’ve got to find my happy place somehow. And there it was, on MY plate.
Those kids are missing out.
They’ll learn someday.
Savory Corn Griddle Cakes
from Jack Bishop’s A Year in a Vegetarian Kitchen
4 ears corn, husked
1 ounce Jack cheese, shredded (about 1/4 cup)
1 T minced cilantro
3/4 cup milk
2 eggs, beaten
2 T butter, plus more for cooking
1 cup all-purpose flour
1 t baking powder
1/2 t salt
1/2 cup sour cream (I used plain greek yogurt)
Heat oven to 200 degrees with a tray on middle rack.
Grate corn on large holes of box grater. Discard cobs. Stir in cheese, cilantro, milk, eggs, melted butter into corn. Fold in flour, baking powder, salt.
Heat nonstick pan over medium heat and lightly grease with butter. Drop 1/4 cupfuls of batter onto pan. Flip with bubbles rise to the surface. Flip again after about a minute or two and browned.
Transfer cakes to the warm oven while making the rest of the pancakes.
Serve with yogurt and drizzled honey.