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Makes: 6 6-inch pancakes
Prep time: 15 minutes
Cooking time: 5 minutes
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Corn Pancakes
Photo of Corn Pancakes
Prep time: 15 minutesCooking time: 5 minutesTotal time: 20 minutes

Ingredients

1⁄2 cup
cornmeal
1⁄2 cup
all-purpose flour
1 Tablespoon
baking powder
1⁄2 teaspoon
salt
2
large eggs
1⁄2 cup
nonfat or 1% milk
2 cups
cooked corn* (canned and drained, frozen, or fresh cooked)
 
cooking spray for skillet

Directions

  1. Mix corn meal, flour, baking powder and salt.
  2. Beat the eggs and milk together and add to the flour mixture.
  3. Add corn and mix well.
  4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium heat (300 degrees in an electric skillet). Pour batter onto hot griddle to make individual pancakes.
  5. Cook until golden on the bottom. Turn and cook on other side.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Fresh corn works very well in this recipe. Cook 2 large ears of corn for 5 minutes in boiling water then cool in very cold water.  Cut kernels off the cob, cream style, (cut kernels with shallow cut then scrape the cob for the rest of the kernel). Add to batter.
  • Try serving with salsa or applesauce.
  • This recipe can also be made quickly with your favorite pancake mix. Make enough batter for six servings. Then, add 1 can drained corn or 2 cups cooked fresh corn cut off the cob.
 
Serving Size: 
1 6" pancake
Nutritional Label: 
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