A delicious savory alternative to traditional pancakes.
Corn Pancakes
Ingredients
½ cup cornmeal
½ cup all-purpose flour
1 Tablespoon baking powder
½ teaspoon salt
2 large eggs
½ cup nonfat or 1% milk
2 cups cooked corn (canned and drained, frozen, or fresh cooked)
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- In a large bowl, mix corn meal, flour, baking powder and salt.
- In another bowl, mix together the eggs and milk. Add egg and milk mixture and corn to the flour mixture and mix until combined.
- Lightly grease a large skillet or griddle. Heat skillet or griddle over medium heat (300 degrees F in an electric skillet). Pour batter onto hot griddle to make individual pancakes.
- Cook until golden on the bottom. Turn and cook on other side.
- 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 Roja, Salsa Verde, or Microwave 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.
- No eggs? Replace them 2 Tablespoon ground flaxseed mixed with 6 Tablespoons water that sits for 10 minutes to form a gel. Or replace it with 6 Tablespoons aquafaba (the liquid drained from a can of garbanzo beans).
You might also like...
Microwave Fresh Vegetables
Microwave Fresh Vegetables
Steam-cooking fresh vegetables in the microwave is a quick and easy way to make a healthy side dish for lunch or dinner. The short cooking time preserves nutrients, color and flavor.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
2 cups
Salsa Roja
Salsa Roja
This fresh and spicy red salsa can be used with a variety of dishes including tacos and enchiladas and for dipping most anything.
Prepare:
10 minutes
Cook:
25 minutes
Makes:
1 ½ cups
Whole-Wheat Blueberry Muffins
Whole-Wheat Blueberry Muffins
Perfect kid-approved, make-ahead breakfast or snack with fresh or frozen berries.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 muffins
Stovetop Barley
Stovetop Barley
This fiber-rich grain has a mild nutty flavor and a slightly chewy texture.
Prepare:
5 minutes
Cook:
45 to 60 minutes
Makes:
3 ½ to 4 cups
Easy Skillet Chili
Easy Skillet Chili
Creamy beans, plenty of spices and chopped tomatoes make a tasty chili in under an hour!
Prepare:
5 minutes
Cook:
45 minutes
Makes:
7 cups
Prepare:
5 minutes
Makes:
2 Tablespoons
Comments
I was looking for an easier faster way to have a cornbread type item that wouldn't take as long as muffins or cornbread to make. I didn't like the idea of deep frying which you have to do with fritters or hush puppies! I have made these twice and really like them. However I felt that 2 cups of corn was a little too much so I reduced the amount to about 1 1/2. Th first ones came out pretty puffy and about 1" tall so I added more milk to the mix and they were flatter. I took them to a potluck tonite and everyone liked them.
Have made these several times with an afterschool cooking group for our "veggie pancake" class. The students are usually a little nervous about putting CORN in their pancakes, but the nice smell while cooking usually convinces them to give'em a try. My mom used to make a similar recipe she called "Corn Fritters", but this Food Hero recipe is lighter and the pancakes cook up a little thinner, so great for kids and taste testing
Drizzle with honey for breakfast!
I was a little skeptical about these in the beginning but they were delicious! The fresh corn was a really nice touch and it was something new to eat for breakfast! I ate mine with salsa and it added a whole new dimension!