Corn Pancakes - Purdue Extension Nutrition Education Program
Quick and easy corn pancakes—use fresh corn kernels for a tasty twist; serve with salsa or applesauce. Perfect for a quick breakfast!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatgathergo.org.
Ingredients
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup nonfat or 1% milk
- 2 cups cooked corn (canned and drained, frozen, or fresh cooked)
- Cooking spray for skillet
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