Corn Pancakes

Corn-Pancakes
Picture from https://www.foodhero.org/recipes/corn-pancakes

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 milk
2 cups cooked corn kernels (fresh, frozen or canned/drained)
vegetable 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 oil skillet. Preheat pan on medium-high heat.
5. Pour batter onto hot skillet to make individual pancakes. Cook until golden on the bottom. Turn and cook on other side. Refrigerate leftovers within 2-3 hours.
Yield: 6 servings

Nutrition Information
Per serving: 1- 6 inch pancake
Calories 150
Fat 3g
Cholesterol 70mg
Sodium 560mg
Total Carbohydrate 27g
Fiber 2g
Sugar 3g
Protein 6g

Print Recipe
Corn Pancakes
Servings
Servings

Be a Hero, Support a Hero

Looking for an impactful way to help? Fund a nurse’s return to work.

Leave a Reply

Your email address will not be published. Required fields are marked *

CCAHEC is monitoring COVID-19 closely. For up-to-date information please click here.More Information
+