Fresh Corn pancake

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Fresh Corn pancake calories by ingredient
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Great for breakfast Great for breakfast
Number of Servings: 4


    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)


Accompaniment: light sour cream


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.

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