Sweet Corn Cheddar Pancakes Recipe

Name: Sweet Corn Cheddar Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup cornmeal; 1/2 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg, beaten; 1 1/4 cups buttermilk; 1 tablespoon corn oil; 1/2 cup shredded sharp cheddar cheese; 4 tablespoons green onions, finely chopped; 1 -2 tablespoon chopped cilantro; 1/2 - 1 cup corn

Servings: persons

2/3 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1 1/4 cups buttermilk
1 tablespoon corn oil
1/2 cup shredded sharp cheddar cheese
4 tablespoons green onions, finely chopped
1 -2 tablespoon chopped cilantro
1/2 - 1 cup corn

1
Combine cornmeal, flour, baking powder, salt and pepper in a bowl.
2
Mix egg, buttermilk and corn oil in another bowl; stir in cheese, green onions, cilantro and corn.
3
Combine dry ingredients with the wet ingredients, stirring gently.
4
Heat a griddle or heavy skillet over medium. Brush surface with cooking oil.
5
Ladle 1/4 cup batter per pancake. Cook until first side is golden and pancakes have set. Flip and cook on the other side is done. Repeat with remaining batter.

717

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 12 ingredients. The key ingredients include: 2/3 cup cornmeal, 1/2 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Sweet Corn Cheddar 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.

Sweet Corn Cheddar Pancakes

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