Description
Delicious corn pancakes that are easy to make and great for any meal.
Ingredients
Scale
- 1 ½ cups sweet corn (fresh, canned, or thawed frozen)
- ¼ cup precooked cornmeal or masa harina
- ¼ cup milk
- ½ teaspoon salt
- 1 teaspoon sugar (optional)
- 1 tablespoon butter or oil (for cooking)
- 1 cup shredded mozzarella or queso de mano
Instructions
- In a blender, add the corn, milk, cornmeal, salt, and sugar. Blend until mostly smooth but with slight texture remaining.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Spoon ¼ to ⅓ cup of batter onto the skillet, spreading it into a 5–6 inch circle.
- Cook for 3–5 minutes until the bottom is golden and edges are firm.
- Flip and cook the other side for 2–4 minutes.
- Add cheese to one half of the pancake, fold over, and let the cheese melt for 1–2 minutes.
- Serve hot with your favorite toppings or fillings.
Notes
- These pancakes can be served with salsa, avocado, or any other toppings you prefer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg