Fresh Corn pancake
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1/2 cup all-purpose flour 1teaspoons baking powder 1 tablespoon sugar 3 to 4 ears corn 1/2 cup whole milk 1 large eggs 2 tablespoons vegetable oil( for fry pancakes)
Whisk together flour, baking powder, sugar, in a medium bowl.
Cut corn using back of a knife, scrape pulp from cobs and transfer to a blender with milk and egg. Add the corn mix to flour mixture.
Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
Serving Size: make 12 pancake 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ARANDAGUTI2.
Cut corn using back of a knife, scrape pulp from cobs and transfer to a blender with milk and egg. Add the corn mix to flour mixture.
Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
Serving Size: make 12 pancake 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ARANDAGUTI2.
Nutritional Info Amount Per Serving
- Calories: 380.2
- Total Fat: 17.7 g
- Cholesterol: 70.5 mg
- Sodium: 206.9 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 5.3 g
- Protein: 11.6 g
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