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Guests at Monmouth Plantation often ask for our chefs' creative recipes, and we are glad to accommodate those requests. Monroe Davis, our Sunday breakfast chef, serves an unusual Sunday "specialty item" – corn pancakes, along with our traditional Southern breakfast. The recipe for Monroe's Corn Pancakes is a treat for breakfast and can be presented in the South as a side dish for your home-style dinner.
Corn Pancakes with Orange Marmalade Sauce
Pancakes:
-1 1/3 cup corn meal
Corn Pancakes with Orange Marmalade Sauce
Pancakes:
-1 1/3 cup corn meal
-1/2 cup all purpose flour
-3 tablespoons sugar
-1 tablespoon baking powder
-1 cup chicken broth
-1 egg, beaten
-1/4 cup butter
-1 8 oz can whole kernel corn, drained
-1 teaspoon vanilla
In a bowl combine all ingredients and blend well. Cook on a lighted greased griddle.
Orange Marmalade Sauce:
Orange marmalade diluted with orange juice and warmed. Add 1 teaspoon vanilla. Serve over pancakes for breakfast or brunch.
-3 tablespoons sugar
-1 tablespoon baking powder
-1 cup chicken broth
-1 egg, beaten
-1/4 cup butter
-1 8 oz can whole kernel corn, drained
-1 teaspoon vanilla
In a bowl combine all ingredients and blend well. Cook on a lighted greased griddle.
Orange Marmalade Sauce:
Orange marmalade diluted with orange juice and warmed. Add 1 teaspoon vanilla. Serve over pancakes for breakfast or brunch.
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