Oyster-Corn Griddle Cakes- Soul Food Breakfast Recipes

Oyster-Corn Griddle Cakes - Soul Food Breakfast Recipe

Ingredients:

12 oysters, drained, reserve liquor)
1/2 cup all purpose unbleached flour
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
1 cup evaporated skim milk
2 ears of corn, cooked and kernels scraped from the cob
1 tablespoon olive oil

Directions:

In a large nonstick skillet, cook the oysers for 1 to 2 minutes, until the edges begin to ruffle. Remove them from the pan to cool; chop f i nely and set aside. In a large bowl. combine the flour, corn,eal, baking powder, salt, and sugar. Beat the egg and milk together and slowly add to the dry ingredients. Add the oysters, reserving their liguor, and corn and beat until well mixed, drizzling the oil in as you heat. Drop the batter by the tablespoon onto a hot griddle and cook for 1 minute, until bubbles form over the surface. Turn the cakes over and cook for another minute, until browned.

Makes 6 cakes.

Per Serving: 283 calories / 5 gm fat / 53 gm carbohydrates / 347 mg sodium

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