Description
Savory Sweet Corn Pancakes are a delightful twist on traditional pancakes, featuring sweet corn, herbs, and cheese for a flavorful breakfast or side dish. These pancakes are crispy on the outside, tender on the inside, and perfect for any meal.
Ingredients
– 1 1/2 cups All-Purpose Flour
– 2 tablespoons Granulated Sugar
– 2 teaspoons Baking Powder
– 1 teaspoon Salt
– 1/2 teaspoon Black Pepper
– 1/2 teaspoon Smoked Paprika
– 1 1/2 cups Sweet Corn (Fresh or Frozen)
– 1/4 cup Finely Chopped Chives or Scallions
– 1 cup Diced Cooked Ham (Optional)
– 2 Large Eggs
– 1 1/4 cups Whole Milk or Buttermilk
– 1/4 cup Unsalted Butter, melted
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- In another bowl, whisk buttermilk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in corn, green onions, cheddar cheese, and cilantro.
- Heat a lightly oiled griddle or skillet over medium heat.
- Pour 1/4 cup portions of batter onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve warm with a dollop of sour cream or sliced avocado if desired.
Notes
- For a lighter version, use Greek yogurt thinned with a little milk instead of buttermilk.
- Add diced jalapeños for a spicy kick.
- These pancakes can be made ahead and reheated in the oven or toaster.
- Serve as a side with grilled meats or as a main dish with a salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Side Dish
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg