Best 20 Corn Pancakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Culinary Journey with Corn Pancakes: A Delightful Trio of Sweet and Savory Sensations**

Feast your taste buds on corn pancakes, a versatile culinary creation that offers a delectable fusion of flavors and textures. These golden-brown disks, crafted from fresh corn kernels, burst with natural sweetness and a subtle hint of corn's inherent earthiness. Our article presents three distinct recipes that showcase the diverse culinary possibilities of this humble ingredient, taking you on a culinary adventure like no other.

1. **Classic Corn Pancakes:**

Embark on a culinary journey to the heart of tradition with our classic corn pancake recipe. This timeless dish is a symphony of simple ingredients, effortlessly combined to create a stack of fluffy, tender pancakes that melt in your mouth. Savor the harmonious blend of cornmeal, all-purpose flour, sugar, baking powder, eggs, milk, and butter, all coming together to form a batter that yields pancakes with crispy edges and a light, airy interior.

2. **Savory Corn Pancakes with Bacon and Cheese:**

For those who seek a savory twist, our bacon and cheese corn pancakes are a culinary masterpiece. Crispy bacon bits and shredded cheddar cheese infuse these pancakes with a burst of salty, cheesy goodness, transforming them into a hearty and satisfying meal. Prepare to tantalize your taste buds with every bite as the smoky bacon and melted cheese mingle with the sweet corn flavor, creating a delightful savory symphony.

3. **Sweet Corn Pancakes with Blueberry Compote:**

Indulge your sweet tooth with our irresistible sweet corn pancakes topped with a vibrant blueberry compote. These pancakes are a delightful treat, featuring a tender crumb and a hint of sweetness that perfectly complements the tangy-sweet blueberry compote. The burst of juicy blueberries in each bite adds a layer of fruity freshness, making these pancakes an ideal choice for breakfast, brunch, or a special occasion.

Venture into the world of corn pancakes and explore the culinary wonders that await. Each recipe promises a unique taste experience, catering to various preferences and culinary desires. Embrace the versatility of this simple dish and let your creativity shine as you whip up these delectable delights in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH CORN PANCAKES



Fresh Corn Pancakes image

Provided by Ina Garten

Time 45m

Yield 20 to 22 pancakes

Number Of Ingredients 15

1 cup fine yellow cornmeal, such as Quaker
1/2 cup stone-ground cornmeal, such as Bob's Red Mill
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk, shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha
3 cups fresh corn kernels (4 ears) (see Cook's Note)
3 tablespoons minced fresh chives, plus extra for serving
1 1/2 tablespoons seeded, minced jalapeno pepper
8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)

Steps:

  • Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
  • In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
  • Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP



Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Time 30m

Yield 12 pancakes (4 servings)

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
1 tablespoon baking powder
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons unsalted butter, melted
1 cup fresh blueberries, plus more for garnish
2 to 3 bananas, peeled and sliced
Orange-Honey Butter, recipe follows
Cinnamon Maple Syrup, recipe follows
Confectioners' sugar, for garnish
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 to 3 cinnamon sticks

Steps:

  • Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
  • Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
  • Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
  • Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
  • Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

CORN PANCAKES



Corn Pancakes image

Fresh corn kernels give these pancakes their sweet taste and robust texture.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 6

1/2 cup flour
3/4 teaspoon coarse salt
1 large egg
1/3 cup milk
2 cups corn kernels
2 tablespoons canola oil

Steps:

  • In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
  • Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

FRESH CORN PANCAKES



Fresh Corn Pancakes image

Provided by Ian Knauer

Categories     Milk/Cream     Blender     Breakfast     Brunch     Side     Kid-Friendly     Quick & Easy     Dinner     Corn     Pan-Fry     Butter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 (make about 12 pancakes) servings

Number Of Ingredients 9

1 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
3 to 4 ears corn
3/4 cup whole milk
2 large eggs
2 tablespoons vegetable oil
1 stick unsalted butter, melted and cooled
Accompaniment: pure maple syrup, or salsa and sour cream

Steps:

  • Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
  • Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
  • Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
  • Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

CORN MUFFIN PANCAKES



Corn Muffin Pancakes image

This is an easy pancake recipe that uses muffin mix as its main ingredient. These pancakes can be served with syrup or a smidge of butter. My kids love them! Use different flavors of muffin mix to make different flavors of pancakes.

Provided by heather duncan

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 (7 ounce) package corn muffin mix
½ cup flour
2 tablespoons baking powder
1 egg
1 cup milk
2 tablespoons cooking oil

Steps:

  • Prepare a skillet with cooking spray and place over medium-high heat.
  • Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
  • Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 40.8 g, Cholesterol 81.8 mg, Fat 14.4 g, Fiber 1.6 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 1163.8 mg, Sugar 3 g

CACHAPAS (VENEZUELAN CORN PANCAKES)



Cachapas (Venezuelan Corn Pancakes) image

These sweet corn pancakes are a breakfast staple in Venezuela. You can have them with just butter, but they're amazing sandwiched with some soft, melty cheese between two of them. Think: elote meets breakfast. Cachapas are very delicate, so be sure to flatten the center of the pancake when you scoop the batter into the pan. You'll be on your way to a slightly charred, salty and sweet breakfast treat.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

lar1/2 cup crema or sour cream, plus more for serving
Two 15.25-ounce cans whole kernel corn, drained (about 3 cups)
2 large eggs
2 heaping tablespoons sugar
1 1/2 teaspoons kosher salt
1/3 cup arepa flour (pre-cooked white cornmeal; see Cook's Note), such as P.A.N.
Nonstick cooking spray
16 ounces queso duro (hard cheese), queso de mano (fresh, soft white cheese), or mozzarella (see Cook's Note), thinly sliced or shredded
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 200 degrees F.
  • Add the crema, half of the corn, eggs, sugar and salt to a blender and blend until the mixture is evenly combined but still chunky. Add the arepa flour and the remaining corn, then blend until a thick, even batter forms with pieces of corn still visible. Let the batter sit a couple of minutes.
  • Meanwhile, heat a large nonstick skillet or a griddle over medium heat until warm and spray generously with cooking spray. Add two 1/4-cup scoops of the batter, spacing them apart, to form 2 pancakes. Smooth each out with the back of your measuring cup to form a 5-inch-wide pancake, making sure the center is thin and flat -- the center takes longer to cook and if mounded will make the pancake much harder to flip. Cook until the bottoms are dark brown, almost black, about 5 minutes. While the pancakes cook, shred or slice your cheese, if necessary.
  • Flip the pancakes and top one of them with a quarter of the cheese. Cook until the cheese melts, about 3 minutes, then top the cheese with the second pancake. Transfer to a baking sheet and keep warm in the oven.
  • Make more cachapas with the remaining batter and cheese, wiping out the previous oil and spraying the skillet or griddle generously with cooking spray for each batch. Once all of the cachapas are filled with cheese, top each with a half tablespoon of butter and serve with crema on the side, for dipping.

CORN POTATO PANCAKES



Corn Potato Pancakes image

I love combining different foods to see what I can come up with. I put last night's mashed potatoes to delicious use in these slightly crisp golden brown cakes. -Carolyn Wilson, Lyndon, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield about 1 dozen.

Number Of Ingredients 10

2 cups mashed potatoes (with added milk and butter)
1/4 cup all-purpose flour
1/4 cup cream-style corn
1 egg, beaten
3 tablespoons finely chopped onion
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
3 tablespoons canola oil, divided

Steps:

  • In a large bowl, combine the first nine ingredients. In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.

Nutrition Facts : Calories 180 calories, Fat 11g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

BACON CORN PANCAKES



Bacon Corn Pancakes image

Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. -Anne-Marie Nichols, Watkinsville, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 18 pancakes.

Number Of Ingredients 11

2 cups gluten-free all-purpose baking flour or all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 large eggs, room temperature
1-1/2 to 1-3/4 cups rice milk
2-1/2 cups fresh or frozen corn
1 cup crumbled cooked bacon
1/3 cup chopped onion
Maple syrup

Steps:

  • Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 868mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein.

SOPHIA'S PLACE - BLUE CORN PANCAKES



Sophia's Place - Blue Corn Pancakes image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2 cups blue corn flour
3/4 tablespoons salt
4 tablespoons sugar
4 tablespoons baking powder
4 cups milk
1/2 pound butter, melted
4 eggs

Steps:

  • Mix dry ingredients - flours, salt, sugar, and baking powder.
  • Mix wet ingredients - milk, butter and eggs.
  • Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan.

CORN AND ZUCCHINI PANCAKES



Corn and Zucchini Pancakes image

These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It's a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?

Provided by Anne Talbot-Kleeman

Time 40m

Yield 16

Number Of Ingredients 15

1 cup fat-free buttermilk
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon ground black pepper
2 cups fresh corn kernels, cut from the cob
2 cups grated zucchini
¼ cup grated onion
¼ cup chopped fresh basil
2 cloves garlic, minced
olive oil cooking spray

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
  • Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
  • Serve warm.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 11.1 g, Cholesterol 13.3 mg, Fat 2.9 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 205.1 mg, Sugar 1.8 g

CORN AND BACON PANCAKES



Corn and Bacon Pancakes image

The recipe for these pancakes developed several years ago when our four children were still living at home. It was one of their favorite breakfast items for many years.-Pearl Sheler, Milan, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield about 20 pancakes.

Number Of Ingredients 8

3 cups biscuit/baking mix
2 tablespoons sugar
2 tablespoons cornmeal
2 eggs
2 cups milk
1 can (15-1/4 ounces) whole kernel corn, drained
3 bacon strips, cooked and crumbled
Maple syrup

Steps:

  • In a large bowl, combine the biscuit mix, sugar and cornmeal. In a small bowl, combine eggs and milk; stir into dry ingredients just until moistened. Stir in corn and bacon. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 638mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.

FRESH CORN AND ZUCCHINI PANCAKES



Fresh Corn and Zucchini Pancakes image

Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.

Provided by marylou

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 ½ cups shredded zucchini
1 cup fresh corn kernels
¼ cup finely diced onion
½ cup shredded Parmesan cheese
1 cup all-purpose flour
½ teaspoon baking powder
1 cup milk
2 eggs, beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil

Steps:

  • Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
  • Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.8 g, Cholesterol 80.2 mg, Fat 11 g, Fiber 1.7 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 228.6 mg, Sugar 3.7 g

FRESH CORN PANCAKES TOPPED WITH CHEESE: CACHAPAS



Fresh Corn Pancakes Topped with Cheese: Cachapas image

Provided by Tyler Florence

Categories     side-dish

Yield 4 corn pancakes

Number Of Ingredients 5

2 ears fresh corn
2 tablespoons masa harina
Pinch kosher salt
1 teaspoon canola oil
1/4 pound Venezuelan cheese, sliced (Queso blanco, mozzarella, or feta can be substituted)

Steps:

  • Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately.

CORN AND BACON PANCAKES



Corn and Bacon Pancakes image

Categories     Food Processor     Breakfast     Brunch     Kid-Friendly     Bacon     Cornmeal     Corn     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes about 12 pancakes

Number Of Ingredients 11

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1 cup fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
2 large eggs
3/4 cup milk
2 tablespoons unsalted butter, melted and cooled, plus additional, melted, for brushing the griddle
5 slices of lean bacon, cooked until crisp
maple syrup as an accompaniment

Steps:

  • In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt. In a food processor purée coarse the corn. In another bowl whisk together the corn purée, the eggs, the milk, and 2 tablespoons of the melted butter, add the egg mixture to the cornmeal mixture, and stir the batter until it is just combined. Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
  • Heat a griddle over moderate heat until it is hot and brush it lightly with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 minute on each side, or until they are golden, transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary. Serve the pancakes with the syrup.

GLUTEN FREE DAIRY FREE CORN/ CORNMEAL PANCAKES



Gluten Free Dairy Free Corn/ Cornmeal Pancakes image

GF flours are so expensive (especially in Panama), so I'm trying to get a good corn based pancake. I've been tinkering with this recipe, and I'm posting it here for safe keeping. It's a work in progress. Here in Panama they have what they call crema de maiz or cream of corn. It is a very fine ground corn flour. Masa harina that you use for tamales might work as well.

Provided by mjerusha

Categories     Breakfast

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 7

2 cups cornflour, could use Corn meal, but would have to adjust the water (or Crema de Maiz)
2 cups boiling water
1/4 cup oil
2 eggs
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt

Steps:

  • Bring water to a boil.
  • Mix corn flour and corn meal.
  • Slowly pour water OVER cornmeal mixture. Make paste as you go.
  • Add everything else and mix well. The corn meal obviously make a coarser grit pancake. You could boil more (like 3 cups of water) and cook the cornmeal like grits to get maybe a different texture also.

SOUTHWEST CORN PANCAKES



Southwest Corn Pancakes image

Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 13

Number Of Ingredients 12

1 1/2 cups Original Bisquick™ mix
1/2 cup cornmeal
1 cup milk
2 eggs
1/2 cup shredded Monterey Jack cheese (2 oz)
1/2 cup frozen corn, thawed, drained
1/4 cup Old El Paso™ chopped green chiles (from 4.5-oz can)
1 teaspoon chili powder
Sour cream, if desired
Old El Paso™ Thick 'n Chunky salsa, if desired
Shredded lettuce, if desired
Sliced ripe olives, if desired

Steps:

  • Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended. Stir in cheese, corn, chiles and chili powder. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
  • Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 260 mg, Sugar 2 g, TransFat 1/2 g

MASA CORN PANCAKES



Masa Corn Pancakes image

Masa brings an awesome sweet corn flavor to these pancakes. Make an awesome huevos rancheros style dish or enjoy simply with a dab of butter and maple syrup.

Provided by Meghan

Categories     Breakfast

Time 18m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 9

1 cup masa corn flour
1/2 cup whole wheat flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups milk (or milk substitute)
3 tablespoons canola oil

Steps:

  • Mix all ingredients in a large bowl until blended.
  • Let mixture sit for 5 minutes to soften the masa, then stir again.
  • Heat a non-stick skillet over medium heat.
  • Pour 1/2 cup batter into the skillet. When the pancakes appear dry around the edges and start to bubble up, flip and cook until done, about two minutes.
  • Keep pancakes in a warm oven until ready to serve.

CHEDDAR CORN PANCAKES



Cheddar Corn Pancakes image

This recipe is from an old family recipe book. I'm sharing it to ensure that it lives on and on. And also, so that others can enjoy it. The original recipe called for fresh corn, but good fresh corn is not always readily available, so I modified it to use canned corn.

Provided by Jen

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Yield 4

Number Of Ingredients 10

2 tablespoons butter
2 eggs
¾ cup milk
1 cup cornmeal
½ cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
½ teaspoon salt
1 (8.75 ounce) can sweet corn, drained
½ cup shredded Cheddar cheese

Steps:

  • Melt butter in a large nonstick skillet and set aside to cool slightly.
  • In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add corn, cheese and melted butter from skillet and mix just until combined.
  • Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Serve hot with syrup.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 53.2 g, Cholesterol 126.8 mg, Fat 15.6 g, Fiber 3.8 g, Protein 13.9 g, SaturatedFat 8.3 g, Sodium 910.4 mg, Sugar 7.6 g

GLUTEN FREE, DAIRY FREE, CORN FREE PANCAKES



Gluten Free, Dairy Free, Corn Free Pancakes image

I'm gluten and corn intolerant, rice sensitive and ran out of milk one night when I really wanted pancakes.

Provided by theunpavedroad

Categories     Breakfast

Time 15m

Yield 6 pancakes, 2 serving(s)

Number Of Ingredients 10

1/3 cup bob's redmill all purpose gluten-free flour (mostly garbanzo bean flour)
1/3 cup brown rice flour
1/3 cup coconut flour
1/8 cup ground flax seeds
1/4 teaspoon baking powder
1 cup almond milk
1 egg
1 tablespoon sugar
1 dash salt
berries (not dairy free) (optional) or chocolate chips (not dairy free) (optional)

Steps:

  • Mix the dry and wet ingredients separately.
  • Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
  • If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
  • Heat your pan over medium heat and add butter.
  • Pour out the size pancakes you want to make.
  • When the pancake starts to be done around the edges and is bubbling on top flip over.
  • Serve hot with butter and your favorite syrup.

CORN PANCAKES



Corn Pancakes image

Categories     Cheese     Dairy     Side     Mozzarella     Cornmeal     Corn     Summer     Gourmet

Yield Makes about 30 pancakes, serving 8

Number Of Ingredients 10

5 ears corn
3 tablespoons unsalted butter
3 large eggs
3/4 cup whole milk
1/4 pound fresh mozzarella
1/4 cup all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 tablespoons coarse salt
1 teaspoon freshly ground black pepper
about 1/4 cup vegetable oil

Steps:

  • Cut enough kernels from cobs to measure 2 1/2 cups. In a food processor pulse corn until coarsely chopped and slightly wet. Melt butter and cool. In a bowl whisk together butter, eggs, and milk. Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper. Whisk in egg mixture until combined.
  • In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking. Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through. Add more oil to skillet as necessary between batches. Pancakes may be made 1 day ahead and chilled, covered. Reheat pancakes in middle of a 350°F. oven until hot, about 15 minutes.

Tips:

  • Choose the right cornmeal: Use a finely ground cornmeal for a smooth batter and a more delicate flavor. If you prefer a heartier pancake, use a coarsely ground cornmeal.
  • Let the batter rest: Allowing the batter to rest for a few minutes before cooking helps the cornmeal to absorb the liquid and results in a thicker, fluffier pancake.
  • Don't overmix the batter: Overmixing the batter can make the pancakes tough. Mix just until the ingredients are combined.
  • Use a hot griddle: A hot griddle is essential for cooking corn pancakes. If the griddle is not hot enough, the pancakes will stick and be difficult to flip.
  • Cook the pancakes over medium heat: Cooking the pancakes over medium heat allows them to cook through without burning.
  • Flip the pancakes only once: Flipping the pancakes too often can make them tough. Flip them only once, when the edges are golden brown and bubbles begin to form on the surface.
  • Serve the pancakes immediately: Corn pancakes are best served immediately after they are cooked. They can be kept warm in a low oven until ready to serve.

Conclusion:

Corn pancakes are a delicious and versatile breakfast option. They can be served with a variety of toppings, such as butter, syrup, fruit, or whipped cream. They are also a great way to use up leftover cornmeal. With a few simple tips, you can make perfect corn pancakes every time.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics