MedlinePlus: Corn Pancakes
These light, crispy corn pancakes are a breakfast favorite! Use canned, frozen, or fresh cooked corn. Make them sweet with apple sauce or savory with salsa.
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)
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