Cheddar Cornbread Pancakes

10

PREP TIME

15 min

TOTAL TIME

40 min

Makes

4 servings

Cheddar Cornbread Pancakes

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.

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

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