Sweet Corn Pancakes
These fresh and filling corn pancakes are a great way to start the day. They also go well as a snack or side dish with dinner.

Ingredients
- 1/2 cup Corn Kernels Fresh or frozen
- 3 Eggs Large
- 1/3 cup All Purpose Flour
- 3 tbsp Yellow Corn Meal
- 3/4 tsp Baking Powder
- 1 1/2 tsp Sugar
- 3/4 tsp Salt
- 1/4 tsp Ground Nutmeg
- 2 tbsp Canola Oil Or corn oil
- Optional: 1 Jalapeno Pepper Finely Chopped
Instructions
-
Blanch corn in boiling water for 5 minutes, remove from the water and let cool.
-
If using fresh corn, cut kernels from cobs.
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In a bowl, beat eggs.
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Add flour, corn meal, baking powder, salt, sugar and nutmeg. Mix well to form batter.
-
Fold in corn and jalapeno (if using).
-
Heat the oil in a saute pan or griddle pan.
-
Place teaspoons full of batter in hot saute pan and fry until golden brown.
-
Turn and fry other side until golden brown. Drain on paper towel.
-
Sprinkle with kosher salt and freshly ground pepper.
-
Serve warm or at room temperature.
Nutrition Info
- Calories:
- 160
- Total Fat:
- 7.6g
- Saturated Fat:
- 1.5g
- Sodium:
- 390mg
- Potassium:
- 140mg
- Total Carbohydrate:
- 19g
- Dietary Fiber:
- 1.5g
- Protein:
- 5.5g