Cilantro Corn Pancake Recipe

Name: Cilantro Corn Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1/2 cup flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon sugar; 1/4 teaspoon salt; 1/3 cup cornmeal; 1 egg; 1 cup plain yogurt; 2 tablespoons vegetable oil; 1 cup corn (cooked and drained); 1/4 cup mild chile, peeled seeded and chopped; 1/4 cup chopped cilantro; 1/3 cup chopped scallion; vegetable oil

Servings: persons

1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup cornmeal
1 egg
1 cup plain yogurt
2 tablespoons vegetable oil
1 cup corn (cooked and drained)
1/4 cup mild chile, peeled seeded and chopped
1/4 cup chopped cilantro
1/3 cup chopped scallion
vegetable oil

1
In a large bowl, sift together flour, baking powder, baking soda, sugar and salt.
2
Stir in cornmeal.
3
In another bowl, lightly beat egg.
4
Add yogurt, oil, corn chiles, cilantro and scallions.
5
Add to dry ingredients until combined.
6
Place a large skillet over medium high heat. Brush with oil, then drop batter by large tablespoons onto griddle.
7
Cook until tiny holes form on each pancake.
8
Turn pancakes and brown the other side.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1/2 cup flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon sugar, and more.

Yes, Cilantro Corn Pancake 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.

Cilantro Corn Pancake

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