Black Currant Corn Pancakes Recipe

Name: Black Currant Corn Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups milk; 1 whole egg or 2 egg whites; 1 tablespoon sugar; 1/2 teaspoon vanilla extract; 1 tablespoon olive oil, and as needed for the skillet; 1 cup unbleached white flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 5 heaping tablespoons fresh or frozen corn; 3 heaping tablespoons fresh or frozen black currants; Syrup and butter

Servings: persons

1 1/4 cups milk
1 whole egg or 2 egg whites
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 tablespoon olive oil, and as needed for the skillet
1 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon salt
5 heaping tablespoons fresh or frozen corn
3 heaping tablespoons fresh or frozen black currants
Syrup and butter

1
Place a skillet over medium-low heat and spread oil on it if necessary to prevent sticking.
2
In a mixing bowl, whisk together the milk, the 1 tablespoon of oil, the egg, and the vanilla extract.
3
Stir in the flour until any dry lumps disappear.
4
Fold in the corn and berries.
5
There is no need to allow frozen ingredients to thaw beforehand if you make relatively thin cakes.
6
Pour batter to make conventional-sized cakes or one large, pan-sized cake that will equal an individual serving.
7
Flip when the bottoms are golden brown, then cook the top side.
8
Serve with syrup and butter or toppings of your choice.

349

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: 1 1/4 cups milk, 1 whole egg or 2 egg whites, 1 tablespoon sugar, 1/2 teaspoon vanilla extract, and more.

Yes, Black Currant 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.

Black Currant Corn Pancakes

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