Fresh Corn Pancakes

Fresh Corn Pancakes might be just the side dish you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 382 calories, 14g of protein, and 16g of fat per serving. This recipe serves 4 and costs 59 cents per serving. Plenty of people made this recipe, and 977 would say it hit the spot. Head to the store and pick up salt, baking soda, milk, and a few other things to make it today. It is brought to you by Closet Cooking. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 54%, this dish is good. Fresh Corn Pancakes, Corn Spaghetti with Fresh Grilled Corn and Smoked Mozzarella, and Fresh Corn Soup Topped with Roasted Corn Guacamole are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 teaspoon baking owder

1/2 teaspoon baking soda

1/2 cup cheddar cheese, grated (optional)

3/4 cup corn, about 1 ear

1/2 cup cornmeal

2 eggs

3/4 cup flour

1 cup milk

1/2 teaspoon salt

1 tablespoon sugar

2 tablespoons unsalted butter, melted

Equipment:

bowl

frying pan

Cooking instruction summary:

Mix the flour, cornmeal, baking powder, sugar and salt in a large bowl.Mix the milk, eggs and butter in another bowl.Mix the wet and dry ingredients making sure to not over mix.Mix in the corn and cheese.Heat a pan over medium heat and melt a touch of butter in it.Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

 

Step by step:


1. Mix the flour, cornmeal, baking powder, sugar and salt in a large bowl.

2. Mix the milk, eggs and butter in another bowl.

3. Mix the wet and dry ingredients making sure to not over mix.

4. Mix in the corn and cheese.

5. Heat a pan over medium heat and melt a touch of butter in it.

6. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.


Nutrition Information:

Quickview
382k Calories
13g Protein
16g Total Fat
45g Carbs
6% Health Score
Limit These
Calories
382k
19%

Fat
16g
25%

  Saturated Fat
8g
55%

Carbohydrates
45g
15%

  Sugar
8g
9%

Cholesterol
117mg
39%

Sodium
590mg
26%

Get Enough Of These
Protein
13g
27%

Selenium
20µg
29%

Phosphorus
268mg
27%

Vitamin B2
0.42mg
24%

Vitamin B1
0.32mg
21%

Calcium
192mg
19%

Folate
73µg
18%

Manganese
0.35mg
18%

Iron
2mg
13%

Fiber
3g
13%

Zinc
1mg
13%

Vitamin B3
2mg
13%

Vitamin A
610IU
12%

Vitamin B6
0.24mg
12%

Magnesium
47mg
12%

Vitamin B5
1mg
11%

Vitamin B12
0.6µg
10%

Vitamin D
1µg
9%

Potassium
280mg
8%

Copper
0.13mg
7%

Vitamin E
0.59mg
4%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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