Cheddar Cornbread Pancakes

Name: Cheddar Cornbread Pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3/4 cup cornmeal; 3/4 cup all-purpose flour; 1 tsp baking powder; 1 egg; 1/2 cup milk; 1 tbsp butter, melted; 1 398-mL can creamed corn; 1 1/2 cup finely diced cheddar; sour cream, (optional); smoked salmon, (optional); chives, (optional)

Prep Time15 mins
Total Time40 mins
Makes4 servings

Photo: Roberto Caruso

Smoked salmon isn’t for everyone. Instead, top your pancakes with a dollop of sour cream, crumbled bacon and cooked corn.

Ingredients

3/4 cup cornmeal
3/4 cup all-purpose flour
1 tsp baking powder
1 egg
1/2 cup milk
1 tbsp butter, melted
1 398-mL can creamed corn
1 1/2 cup finely diced cheddar
sour cream, (optional)
smoked salmon, (optional)
chives, (optional)

Instructions

Whisk cornmeal with flour and baking powder in a medium bowl. In a large bowl, whisk egg with milk and butter. Stir in corn and cheddar. Stir cornmeal mixture into egg mixture until blended.
Heat a very large non-stick frying pan over medium. Spray pan with oil. Scoop 1/4-cup portions of batter into pan. Cook, in batches, until golden, 1 to 2 min per side.

Nutrition (per serving)

Protein 20g, Carbohydrates 62g, Fat 20g, Fibre 3g, Sodium 700mg.

Originally published in the Today’s Parent April 2016 issue. Photo by Roberto Caruso.