Description
Delicious corn pancakes that can be served with various toppings.
Ingredients
Scale
- 2 cups corn (fresh, canned, or frozen, drained)
- 1/4 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1–2 tablespoons cornmeal (optional, to thicken if needed)
- 1 tablespoon butter or oil (for frying)
- 4 ounces queso de mano or mozzarella (sliced for filling)
Instructions
- Add corn, milk, sugar, and salt into a blender or food processor. Blend until mostly smooth with small chunks remaining.
- If the batter is too thin, mix in 1–2 tablespoons of cornmeal and let rest for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil.
- Pour batter into the skillet and shape into a circle (about 5–6 inches wide).
- Cook for 3–4 minutes on one side, until golden and crisp. Flip carefully.
- Add cheese to one half of the pancake while the second side cooks.
- Once cheese melts slightly, fold the pancake over like a taco.
- Transfer to a plate and serve warm with optional toppings like sour cream or avocado.
Notes
- For best results, use fresh corn if available.
- These pancakes can be served with various toppings like salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg