nutritional 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

Corn Pancakes

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


July 2005

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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!

Bren - 2011-06-04 08:54:00