Cheddar Corn Pancakes

Cheddar Corn Pancakes

18

"This recipe is from an old family recipe book. I'm sharing it to ensure that it lives on and on. And also, so that others can enjoy it. The original recipe called for fresh corn, but good fresh corn is not always readily available, so I modified it to use canned corn."

Ingredients

servings 397 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. Melt butter in a large nonstick skillet and set aside to cool slightly.
  2. In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add corn, cheese and melted butter from skillet and mix just until combined.
  3. Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Serve hot with syrup.
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Reviews

18
  1. 22 Ratings

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Good recipe. Thank you for sharing it.

I tried these last night, but with the following changes: I had a leftover zucchini so I grated it and tossed it into the batter, I had a 12oz can of corn so I drained it and used the whole thin...

Added extra cheese cut in small chunks(used a lite variety). Added more corn, a 1/2 can of creamed corn, some chopped cauliflower (about 3/4 cup), and 2 Tbsps mild jalepeno peppers, chopped. Add...