Bell Pepper and Fresh Corn Pancakes Recipe

Name: Bell Pepper and Fresh Corn Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh corn kernels; 1 egg yolk; 1/4 cup corn meal; 1/4 cup all-purpose flour; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 2 tbsp. chopped fresh basil; 1 sm. red bell pepper, seeded and chopped; 1 sm. Green bell pepper, seeded and chopped; 4 egg whites; 2 tbsp. oil

Servings: persons

2 cups fresh corn kernels
1 egg yolk
1/4 cup corn meal
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. chopped fresh basil
1 sm. red bell pepper, seeded and chopped
1 sm. Green bell pepper, seeded and chopped
4 egg whites
2 tbsp. oil

1
Combine corn, egg yolk, cornmeal, flour, salt and pepper.
2
Beat egg whites until soft peaks form.
3
Fold half of egg whites into cornmeal mixture, then fold in the rest; do not overmix.
4
Coat medium-hot skillet with oil.
5
Drop batter into skillet by the tablespoon.
6
Do not let edges touch.
7
Cook until golden brown; turn carefully and cook on other side.
8
Repeat until all batter is used.
9
Serve with salsa as appetizer or side dish.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups fresh corn kernels, 1 egg yolk, 1/4 cup corn meal, 1/4 cup all-purpose flour, and more.

Yes, Bell Pepper and Fresh Corn Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bell Pepper and Fresh Corn Pancakes

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