SWEETCORN PANCAKES RECIPES

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SWEET CORN PANCAKES RECIPE - FOOD.COM



Sweet Corn Pancakes Recipe - Food.com image

I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.

Total Time 8 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 4 serving(s)

Number Of Ingredients 9

1 -1 1/4 cup milk
4 tablespoons butter
1 cup sweet corn
1 tablespoon sugar
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
2 teaspoons canola oil

Steps:

  • combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
  • Sift dry ingredients onto waxed paper.
  • In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
  • Add remaining milk if the batter is thicker than cake batter.
  • Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
  • When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
  • Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
  • Flip the cakes and cook for about 30 seconds on the other side.

Nutrition Facts : Calories 386.2, FatContent 19.3, SaturatedFatContent 9.8, CholesterolContent 144.8, SodiumContent 770.8, CarbohydrateContent 43.9, FiberContent 2.1, SugarContent 4.7, ProteinContent 10.5

SWEETCORN PANCAKES RECIPE | BBC GOOD FOOD



Sweetcorn pancakes recipe | BBC Good Food image

These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack

Provided by Good Food team

Categories     Breakfast, Brunch, Lunch, Side dish, Snack, Supper

Total Time 40 minutes

Yield 4

Number Of Ingredients 11

a whole corn on the cob or a 330g can of sweetcorn , drained
2medium eggs
5 tbsp milk
25g butter , melted
85g self-raising flour
2 spring onions , finely chopped
4 tbsp sunflower oil , for shallow frying
4 tomatoes , cut in half
olive oil , for drizzling
8rashers good quality bacon , streaky or back
chilli sauce to serve

Steps:

  • First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
  • Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8–10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
  • While the bacon’s crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.

Nutrition Facts : Calories 309 calories, FatContent 20 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.43 milligram of sodium

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