Description
Delicious and simple sweet corn pancakes with gooey mozzarella cheese, perfect for breakfast, lunch, or a snack.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup milk
- 1 egg
- 1 cup sweet corn (fresh or canned)
- 1/2 cup mozzarella cheese, shredded
- 1 tsp baking powder
- Salt to taste
- Oil for frying
Instructions
- Mix the cornmeal, milk, egg, baking powder, and salt in a bowl until smooth.
- Fold in the sweet corn and the mozzarella cheese.
- Heat oil in a skillet over medium heat.
- Pour a ladleful of batter into the skillet.
- Cook until the edges look set and the bottom is golden.
- Flip and cook until the other side is golden and the cheese melts.
- Move pancakes to a paper towel lined plate to drain if needed.
- Keep cooked pancakes warm on a low oven rack while you finish the rest.
- Serve warm and enjoy.
Notes
Use room temperature milk and egg for a smooth batter. Adjust heat to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: pancakes, sweet corn, mozzarella, breakfast, easy recipe