Corn pancake recipe - Pancakes are always tops in my book. But im not sharing my moms recipe for corn casserole with you today.
Cheesy Corn Fritters Field Fare
Ingredients of Fluffy Pancake Recipe
- 2 cups all-purpose | plain flour
- 1/4 cup granulated sugar or sweetener
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk (plus up to 1/4 cup extra if needed)
- 1/4 cup butter, melted
- 2 teaspoons pure vanilla extract
- 1 large egg
INSTRUCTIONS
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there maybe a couple of lumps but that's okay).
(The batter will be thick and creamy inconsistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple of tablespoons of extra milk into the batter at a time until reaching desired consistency). - Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yogurt, or enjoy plain!
NOTES
Nutritional Information has been calculated per pancake.
NUTRITION
Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 195IU | Calcium: 104mg | Iron: 1.1mg
Corn pancake recipe. I always cook gluten free but you can easily use regular all purpose flour to make these corn fritters. Corn is in season from may through september but is at its peak in most places in late summer. Of the many varieties of sweet corn the most commonly found are yellow white and bicolor yellow and white.
The cornmeal gave these a nice texture a little more solid than a pancake without cornmeal. These pancakes are light and fluffy yet sturdy enough to stand up to whatever you choose to add to them. These corn pancakes have crispy edges and soft centers and are only improved by a healthy drizzle of maple syrup.
Corn pancakes seem to be a bit of a thing in cafes at the moment will investigate what they pair them with. I did add a pinch of chilli flakes will try different herbsspicescheese next time. Anne marie nichols watkinsville georgia.
The bacon and tomato pairing was ok but i might try serving it with other things like poached eggs or sour cream. Instead ive got a recipe for corn pancakes that reminds me of that slightly sweet creamy corn taste of that family favorite dish. I prefer my pancakes thinner so i gave these a 4 instead of a 5.
But stir in bacon and corn and they become the best breakfast for dinner option. To make clarified butter melt butter and pour it into a. If your corn is starchy rather than tender blanch the kernels in boiling water for 3 minutes and drain well before adding to the batter.
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