Description
Fluffy pancakes filled with sweet kernel corn — perfect for a savory twist on a classic breakfast!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup sweet kernel corn (fresh, canned, or frozen)
Instructions
- In a large bowl, combine flour, cornmeal, baking powder, salt, and sugar.
- In a separate bowl, whisk together milk, melted butter, and the beaten egg.
- Add wet ingredients to the dry ingredients and mix just until combined.
- Fold in kernel corn.
- Heat a nonstick skillet over medium heat and spoon batter into pancakes.
- Cook 2-3 minutes on each side until bubbly and firm.
- Serve warm with butter, syrup, or savory toppings.
Notes
- Add diced chili or herbs for a savory twist.
- Pair with avocado and salsa for a Mexican-style breakfast.
- Serve with crispy bacon or a side salad for a complete meal.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: pancakes, sweet corn, savory breakfast, quick meal, vegetarian