Savory corn pancakes to say farewell to summer – sigh, summer corn is on it’s way out. But I’m determined to test out a few more recipes before it’s all gone.
Tonight was a raving success ~ the husband went back for seconds. These delicious corn pancakes pair well with taco soup – but you could serve them with chili, or beef stew.
SAVORY CORN PANCAKES
1 cup pancake mix (I might adjust this down a bit next time)
½ cup corn meal (and up this)
1 ½ cup raw corn, fresh from the cob
1 egg
¾ cup milk
¼ cup diced sweet onion
½ tsp cumin
½ tsp paprika – I like sweet not smoky
Mix ingredients together
Let batter sit for 5 minutes
Heat vegetable oil in a fry pan
Cook pancakes on medium heat – after flipping, smoosh down with spatula to ensure crispy sides
Remove from pan and drain on paper towel
Sprinkle with salt if desired
Serve warm
Savory Corn Pancakes to Say Farewell to Summer
Ingredients
- 1 cup pancake mix I might adjust this down a bit next time
- ½ cup corn meal and up this
- 1 ½ cup raw corn fresh from the cob
- 1 egg
- ¾ cup milk
- ¼ cup diced sweet onion
- ½ tsp cumin
- ½ tsp paprika – I like sweet not smoky
Instructions
- Mix ingredients together
- Let batter sit for 5 minutes
- Heat vegetable oil in a fry pan
- Cook pancakes on medium heat - after flipping, smoosh down with spatula to ensure crispy sides
- Remove from pan and drain on paper towel
- Sprinkle with salt if desired
- Serve warm