Corn Pancakes Recipe- American Special
Corn Pancakes are a delicious breakfast or side dish that blend the natural sweetness of corn with a light and fluffy pancake texture. These pancakes use a simple batter combining cornmeal, flour, and eggs, with optional green onions for extra flavor. Cooked until golden on each side, they become crisp-edged yet tender inside. Perfect warm with toppings like sour cream, salsa, or avocado, they’re a fun twist on traditional pancakes that bring both sweet and savory to your table.
- Prep Time10 min
- Cook Time6 min
- Total Time16 min
Corn Pancakes Ingredients :
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 cup canned corn (drained) or fresh corn
- 1/4 cup green onions, chopped (optional)
- Butter or oil for cooking
How to make Corn Pancakes :
Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk together milk and eggs.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the corn and green onions (if using).
Cook Pancakes: Heat a skillet over medium heat and add butter or oil. Pour batter onto the skillet to form pancakes and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown on the other side.
Serve: Serve warm with your favorite toppings, such as sour cream, salsa, or avocado.
Recipe Notes :
Flavor Variations: Add spices like cumin or chili powder for a southwestern twist.
Serving Suggestions: Great as a side dish or breakfast item; pair with eggs or a fresh salad.
Storage: Leftovers can be refrigerated and reheated; they also freeze well for later use.
