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.
- 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
Blanch corn in boiling water for 5 minutes, remove from the water and let cool.
If using fresh corn, cut kernels from cobs.
In a bowl, beat eggs.
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.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: