Description
Delicious corn pancakes made with fresh, frozen, or canned corn, perfect for breakfast or snack time.
Ingredients
Scale
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/4 cup cornmeal or masarepa
- 1/4 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 tablespoon butter or oil (for cooking)
- 1 cup queso de mano or mozzarella cheese (sliced)
Instructions
- Add corn, cornmeal, milk, sugar, and salt into a blender. Blend until thick but still slightly chunky.
- Heat a non-stick skillet over medium heat and grease with butter or oil.
- Pour 1/2 cup of batter onto the skillet, spread into a circle, and cook for 3–5 minutes until golden.
- Flip the pancake and cook the other side for another 2–3 minutes.
- Place cheese on one half and fold the pancake over. Cook 1 more minute until cheese melts.
- Remove from pan and repeat with remaining batter. Serve hot.
Notes
- These pancakes can be served with salsa or sour cream if desired.
- Adjust the thickness of the batter by adding more milk if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg