Sweet pancakes with canned corn
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 14
Complexity: easily
Servings: 14
Nutritional value per serving:
Calories 136, total fat 2 G., saturated fats 1 G., proteins 3 G., carbohydrates 26 G., fiber 1 G., cholesterol 14 mg, sodium 158 mg, sugar 9 G.
Calories 136, total fat 2 G., saturated fats 1 G., proteins 3 G., carbohydrates 26 G., fiber 1 G., cholesterol 14 mg, sodium 158 mg, sugar 9 G.
These fluffy pancakes get their sweetness not only from the sugar and topping, but also from the canned corn, which is added directly to the cornmeal batter. It also adds richness and a richer flavor. Drizzle with maple syrup and enjoy!
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:
- 1 cup premium wheat flour
- 1 cup corn flour
- 1/4 cup sugar
- 1.5 tsp baking powder
- 3/4 cup canned corn, drained
- 1 egg, beaten
- 1.5 cups milk + more as needed
- 2 tsp vegetable oil + extra for frying
- Maple syrup, for serving
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Recipes with similar ingredients: corn flour, corn, eggs, milk, maple syrup, corn kernels
Cooking the dish according to the recipe:
- In a large bowl, combine the wheat and corn flours, sugar, baking powder, and 1 teaspoon of coarse salt. In a medium bowl, combine the canned corn, egg, milk, and vegetable oil. Pour into the bowl with the dry mixture and stir. Let the dough rest for 5 minutes.
- Preheat oven to 90°C. (This is necessary to keep the finished pancakes warm while you bake the rest.)
- Pour about 1 tablespoon of vegetable oil into a cast iron skillet and spread it over medium-high heat.
- When the oil begins to shimmer, add 1/4 cup of batter to each pancake. Gently spread them into circles, if necessary. Flip the pancakes when bubbles begin to form on the surface of the batter and the bottoms are golden, about 2 minutes.
- Once the second side is golden brown, transfer the pancakes to a baking sheet and place in a warm oven. Fry the remaining pancakes and serve with maple syrup.
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