Jade Cafe

Recipes

Warm Morning Goodness:
Corn Bread
Biscuits
Pancakes
Corn Cakes (Sweet)

Pies and things:
Pie Crust
Jam Pockets

Small Dishes:
Mushroom Stuffed Bread
Chicken Whiskey Wontons
Savory Corn Cakes

Soups:
Eggplant Soup
Squash Soup
Chicken Stock
Vegetable Stock

Drinks:
Agua Fresca

Savory Corn Cakes

Batter Ingredients:

1 cup cake flour
1/2 teaspoon salt
1/4 teaspoon soda
1 teaspoon baking powder
1 egg
4 tablespoons olive or vegetable oil
3/4 cup Pavels whole milk yoghurt

Vegetables:

1/2 onion
1 green or red bell pepper
1/2 cup corn
(or other strong-flavored vegetables, like chopped spinach, broccoli, brussels sprouts, cauliflower)

How to make Savory Corn Cakes:

Dice and saute the vegetables in a little olive oil till tender. Let them cool.

Mix the ingredients together. Add the sauted vegetables. The batter should be a little thick and can be a bit lumpy. Cook on a medium warm griddle or skillet, cast iron works best.

Serve hot as a side dish or snack.

A Note on Ingredients:

Use cake flour, it's better for pancakes. Don't use yoghurt that has sugar or fruit in it. If you can find Pavel's yoghurt, use it. It is very sweet and has live cultures. Look for it in a health food store. Out here in the Richmond District, it is more readily available at supermarkets like Cal Mart, probably because of the large Russian population. If you can't get Pavel's use Nancy's or another yoghurt that has live cultures. If you can't find a live culture yoghurt, you can substitute live culture buttermilk, using a little less because it is more liquid. But pancakes made with buttermilk will be drier tha those made with yoghurt.