Corn pancakes

  • Preparation time:
  • 10 min
  • Total time:
  • 25 min
  • Makes:
  • 4 servings (12 pancakes)
Corn pancakes

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Corn pancakes

Pancakes for dinner? Breakfast makes for a tasty dinner with savoury hotcakes served with a tossed roasted pepper, corn and mesclun salad.

Ingredients

  • 1/2 cup whole wheat flour
  • 1/4 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup shredded old cheddar
  • 1/4 cup finely chopped red onion
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp grainy mustard
  • 2 1/3 cups fresh or thawed frozen corn , divided
  • 2 tbsp canola oil , divided
  • 3/4 cup prepared roasted pepper antipasto
  • 2 cups hearty mesclun , or mixed green salad

Directions

  • Whisk flour, cornmeal, baking powder, salt and pepper in a bowl. Stir in Cheddar and onion.
  • Whisk eggs, milk and mustard in a small bowl. Stir into flour mixture just until combined, then fold in 2 cups corn.
  • Heat 1 tbsp oil in a large non-stick frying pan over medium. Pour some of the batter into pan, forming 3½-in. pancakes. Cook, flipping once, until golden, about 3 min per side. Repeat with remaining batter and oil.
  • Divide pancakes among 4 plates. Toss antipasto, remaining 1/3 cup corn and salad. Serve over pancakes.

Kitchen tip

If using fresh corn, microwave in bowl until tender, 2 to 3 min.

Nutrition (per serving)

  • Calories
  • 387
  • Protein
  • 15 g
  • Carbohydrates
  • 45 g
  • Fat
  • 19 g
  • Fibre
  • 5 g
  • Sodium
  • 592 mg
  • Excellent source of
  • vitamin A
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