Originally published in the Today’s Parent April 2016 issue. Photo by Roberto Caruso.
Cheddar Cornbread Pancakes
By Chatelaine11
PREP TIME
15 min
TOTAL TIME
40 min
Makes
4 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)
- Calories
- 504,
- Protein
- 20 g,
- Carbohydrates
- 62 g,
- Fat
- 20 g,
- Fibre
- 3 g,
- Sodium
- 700 mg.
FILED UNDER: Breakfast brunch Easy dinners lunch picnic recipes stove top
