Cheesy Cornflakes Pancakes – a delicious recipe with corn flakes, milk, eggs, flour, salt, oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Add corn flakes, flour and salt in a mixing bowl. Use hand to crush corn flakes while combining with the flour.
2
Add eggs into milk and lightly beat to combine. Make a well in the middle of flour mixture and pour in the egg-milk mixture.
3
Use a fork to gently stir to make a smooth batter.
4
Heat a little oil in a frying pan over low heat. Use a soup spoon to spread a spoonful of batter onto the pan when the oil is hot. Try to spread the batter as thin as possible.
5
Sprinkle some spring onion and cheese on the face side up of the batter .
6
Cook and turn pancake to brown both sides. Repeat with the remaining batter.
7
Best served hot with relishes, sunny side up eggs and/or crispy bacon.
395
kcal
Calories
20
g
Fat
34
g
Carbs
22
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup corn flakes, 1 1/4 cups milk, 2 eggs, 2/3 cup plain flour, and more.
Yes, Cheesy Cornflakes 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.
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