Corn Cheddar Pancakes
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
These pancakes are made with a mixture of corn and wheat flour and buttermilk, and are literally filled with gooey cheddar, juicy corn kernels, and chopped chives, which add a tangy flavor. When mixing the batter, it's important not to overmix it to ensure the pancakes are fluffy and tender. Simply distribute all the ingredients evenly throughout the batter. Fry the pancakes in butter and serve with butter and maple syrup. The natural sweetness of the maple syrup will perfectly complement the warm corn flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups premium flour
- 0.5 cups yellow corn flour
- 1 tbsp. sugar
- 1 tbsp baking powder
- 1 teaspoon coarse salt
- 2 tbsp unsalted butter, plus extra for frying
- 1 large egg
- 1 cup low-fat yogurt or kefir
- 0.5 cups grated sharp cheddar
- 1/3 cup canned corn, rinsed (optional)
- 1 tbsp. l. dried chives
- For serving: butter and maple syrup
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Recipes with similar ingredients: corn flour, eggs, sour milk, kefir, cheddar cheese, corn
Cooking the dish according to the recipe:
- In a bowl, mix together wheat and corn flour, sugar, baking powder and salt.
- In a large nonstick skillet, melt the butter over medium heat. Set aside to cool slightly while you prepare the other ingredients.
- In a large bowl, combine the egg and buttermilk. Whisking constantly, pour in the melted butter and mix until smooth. Fold in the flour mixture just until combined. Be careful not to overmix the batter. Stir in the cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom of the pan. Pour about 1/2 cup of batter into the pan, spreading it out gently to form a thick circle. Cook until bubbles appear on the surface, 1-2 minutes.
- Flip and cook until golden brown, about 1-2 minutes more. Add a little butter before pouring the batter back into the pan (this will help the corn pancakes rise). Serve immediately, garnished with more butter and maple syrup, if desired.
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