Sweet Corn Pancakes
These fresh and filling corn pancakes are a great way to start the day. They also serve 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.
-
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.
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
-
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.
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
