On Point Bistro’s Fresh Corn Pancakes

When one ac­quires dis­tinc­tion in the res­taur­ant busi­ness, an out­sider might feel temp­ted to be­lieve the in­di­vidu­al will even­tu­ally rest on laurels and look to coast through his or her ca­reer.

  • Co-owner Juan Lopez-Fernandez Photo by Tina Garceau

  • Photo by Tina Garceau

When one ac­quires dis­tinc­tion in the res­taur­ant busi­ness, an out­sider might feel temp­ted to be­lieve the in­di­vidu­al will even­tu­ally rest on laurels and look to coast through his or her ca­reer. With a  r&ea­cute;sum&ea­cute; that in­cludes af­fil­i­ations with the Garces Group and Starr Res­taur­ants, Juan Lopez-Fernan­dez could count as a can­did­ate for such con­sid­er­a­tion if he were not blessed with a de­sire to im­prove each day on the job. Since Sept. 9, he has been striv­ing to strengthen his culin­ary jour­ney as one of four own­ers, in­clud­ing wife Mal­lory, be­hind On Point Bis­tro.

“I just love present­ing de­li­cious food and see­ing the looks on happy faces,” the 35-year-old said in­side his Point Breeze-situ­ated es­tab­lish­ment. “I really en­joy what I’m do­ing, so that’s a very good thing, es­pe­cially with this place since we had wanted something to call our own for a long time.”

Dub­bing the din­ing des­tin­a­tion “an Amer­ic­an bis­tro with a Mex­ic­an touch,” Lopez-Fernan­dez loves that the loc­a­tion has helped him to hon­or his her­it­age and to es­tab­lish a rap­port with com­munity mem­bers. 

“The idea has been there for so long that we know what it takes to ap­peal to people,” the chef said. “I think that pas­sion is con­sist­ent throughout our menu.”

Lopez-Fernan­dez elec­ted to share the re­cipe for On Point Bis­tro’s Fresh Corn Pan­cakes and the steps for a de­lect­able honey corn but­ter, as proof of that en­dur­ing di­li­gence. 

“It’s very pop­u­lar,” he said of the item that he has lis­ted un­der the brunch fa­vor­ites sec­tion. “Or­din­ary pan­cakes are fun, sure, but it’s nice to taste something dif­fer­ent.”  

In­gredi­ents for the Pan­cake Bat­ter:
14 ounces of corn­meal 
20 ounces of all-pur­pose flour
1 ounce of bak­ing powder
1/2 half ounce of salt
6 eggs
16 ounces of milk
24 ounces of but­ter­milk
2 sticks of un­salted but­ter

Dir­ec­tions: 

In a me­di­um-sized mix­ing bowl, com­bine all the dry in­gredi­ents, and gently mix them. Melt the but­ter in a me­di­um saute pan be­fore com­bin­ing it with all the wet in­gredi­ents. Mix un­til they are com­pletely com­bined.  

In a large mix­ing bowl, com­bine the wet and dry in­gredi­ents, and mix un­til no clumps are left. They will pro­duce a smooth li­quid con­sist­ency. Let the bat­ter rest for 24 hours be­fore us­ing. When cook­ing each pan­cake, al­low for three minutes on one side and one minute on the oth­er. 


In­gredi­ents for Honey Corn But­ter: 

8 ounces of fresh corn off the cob
3 ta­ble­spoons of honey
1-1/2 sticks of un­salted but­ter

 Dir­ec­tions for Honey Corn But­ter:

Cut the corn off its cob. Melt the but­ter in a me­di­um saute pan, add the corn, and cook for ap­prox­im­ately 10 minutes on me­di­um heat. Add the honey, and saute for two minutes. Let cool com­pletely, and pur­ee un­til it reaches your de­sired smooth­ness. 


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