Corn Pancakes Recipe | Vegetarian Times Skip to main content

Corn Pancakes

A lovely change of pace from the everyday breakfast pancake, serve them with maple syrup or, for a savory dish, top with crème fraîche and chopped chives.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 cups corn kernels
Ingredient Line: 
1 cup whole milk
Ingredient Line: 
2 large eggs
Ingredient Line: 
2 Tbs. unsalted butter, melted
Ingredient Line: 
1 cup all-purpose flour
Ingredient Line: 
1 tsp. granulated sugar
Ingredient Line: 
1 ½ tsp. baking powder
Ingredient Line: 
1 ½ tsp. salt

Instructions: 

  1. Bring pot of lightly salted water to a boil, and cook corn kernels 1 minute. Drain well.   
  2. Combine milk, eggs and butter in bowl, and beat well. Sift together flour, sugar, baking powder and salt; fold into egg mixture. Fold in corn kernels. Let batter rest 20 minutes.
  3. Spray griddle or large nonstick skillet with cooking spray, and heat over medium heat. Pour batter onto cooking surface in 1/4-cup amounts. Cook until bottoms of pancakes are set and golden; flip over, and cook other side of pancakes until golden. Repeat until all batter is used up. Serve hot.

 

Nutrition Information: 

Calories: 
110
Protein: 
4 g
Total Fat: 
4 g
Saturated Fat: 
2 g
Carbohydrates: 
16 g
Cholesterol: 
40 mg
Sodium: 
370 mg
Fiber: 
1 g
Sugar: 
2 g
Yield: 
MAKES 12 4-INCH PANCAKES

Comments on this Recipe

Wow! I haven't seen these in years. My grandmother used to make these for us whenever we stayed with her. They are wonderful! Comfort food!