These are really fast and yummy. The jalapeño and red pepper make the pancakes colorful and add just a little spice. If you don’t have a red bell pepper laying around, just leave it out. Serve with salsa or as a breakfast side dish in place of potatoes. A cast-iron skillet works best for even frying.
To cut the corn from the cob, place the shucked corn pointy side up on a kitchen or paper towel. Take a chef’s knife and cut downward, as close as you can to the cob. The towel will keep the corn kernels from bouncing everywhere and also makes a handy vehicle for transporting them to the mixing bowl.
- 1In a blender or food processor whiz the tofu, maple syrup, and soy milk, scraping down the sides with a rubber spatula often, until everything is smooth. Add half the corn (3/4 cup) and pulse about 20 times (scraping down the sides after 10 times), so that the mixture is chunky. Transfer to a bowl, add the rest of the ingredients (except for the oil), and combine well.
- 2Heat a thin layer of oil in a heavy skillet over medium-high. Drop the batter by tablespoonfuls into the skillet. Flatten a little with the back of the spoon (wet the spoon first to avoid sticking). Cook 2 1/2 to 3 minutes on each side, until lightly browned. I do this in two batches. When done, rest on a brown paper bag or paper towels to drain the oil.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.