2 Minute Noodle Corn Pancakes Recipes

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SWEET CORN PANCAKES



Sweet Corn Pancakes image

Make and share this Sweet Corn Pancakes recipe from Food.com.

Provided by KansasGirl

Categories     Breakfast

Time 15m

Yield 4 pancakes, 2 serving(s)

Number Of Ingredients 8

1 (4 ounce) package buttermilk pancake mix (I used hungry jack easy packs)
4 tablespoons creamed corn
1 1/2 tablespoons cornmeal
1 1/2 tablespoons sugar
1 egg
1/2 teaspoon cinnamon
1 tablespoon honey
1/2 cup water

Steps:

  • Mix all ingredients with a wire wisk. Cook on medium high heat just like a regular pancake. Cook until golden brown on both sides.

Nutrition Facts : Calories 363.2, Fat 5.6, SaturatedFat 1.4, Cholesterol 117.7, Sodium 817.1, Carbohydrate 69.3, Fiber 2.7, Sugar 19.3, Protein 9.9

NOODLE PANCAKES



Noodle Pancakes image

Make and share this Noodle Pancakes recipe from Food.com.

Provided by SarahG.

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cooked egg noodles
3 eggs, whisked
1/2 cup ham, diced (about 3 slices)
1/2 cup swiss cheese, shredded
1/3 cup corn (I used frozen corn that I defrosted first)
1/3 cup red bell pepper, diced
1/2 teaspoon salt
olive oil

Steps:

  • 1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
  • 2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
  • 3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
  • 4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

Nutrition Facts : Calories 260.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 203.3, Sodium 641, Carbohydrate 25.3, Fiber 1.6, Sugar 1.7, Protein 16.5

SWEET CORN PANCAKES



Sweet Corn Pancakes image

I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.

Provided by KelBel

Categories     Breakfast

Time 8m

Yield 4 serving(s)

Number Of Ingredients 9

1 -1 1/4 cup milk
4 tablespoons butter
1 cup sweet corn
1 tablespoon sugar
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
2 teaspoons canola oil

Steps:

  • combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
  • Sift dry ingredients onto waxed paper.
  • In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
  • Add remaining milk if the batter is thicker than cake batter.
  • Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
  • When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
  • Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
  • Flip the cakes and cook for about 30 seconds on the other side.

Nutrition Facts : Calories 386.2, Fat 19.3, SaturatedFat 9.8, Cholesterol 144.8, Sodium 770.8, Carbohydrate 43.9, Fiber 2.1, Sugar 4.7, Protein 10.5

SWEET CORN PANCAKES



Sweet Corn Pancakes image

I was looking for a different way to serve corn and found this traditional Canadian recipe on-line. These easy to make pancakes combine the wonderful taste of the sweet corn with a great crispy texture. Enjoy.

Provided by CarolAT

Categories     Corn

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 eggs, separated
1/4 cup half-and-half
1 tablespoon sour cream
1/3 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup corn (fresh or frozen corn kernels can be used)
vegetable oil

Steps:

  • Beat the egg whites until they hold soft peaks when the beaters are lifted up.
  • In another bowl, combine the egg yolks, half-and-half, and sour cream.
  • Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture.
  • Add the corn and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 tablespoon at a time, into the pan for each pancake and cook until golden brown on each side. Serve with butter if desired.

Nutrition Facts : Calories 196.9, Fat 10.2, SaturatedFat 3.9, Cholesterol 324.2, Sodium 521.9, Carbohydrate 14.7, Fiber 0.9, Sugar 1.3, Protein 11.7

2-MINUTE NOODLE CORN PANCAKES



2-Minute Noodle Corn Pancakes image

Most kids love 2-minute noodles and corn fritters so in this recipe, adapted from a recipe on the Simply Great Recipes website, the two have been combined to make yummy kid-friendly pancakes. If you want to sneak in some different vegetables, you could probably get away with this the second or third time you make these! For an adult version, perhaps add bacon, garlic, and serve with sour cream and lemon wedges.

Provided by bluemoon downunder

Categories     Breakfast

Time 8m

Yield 18 serving(s)

Number Of Ingredients 9

85 g flavoured Maggi 2-minute noodles
2 eggs, beaten
1/2 cup plain flour
1/2 teaspoon baking powder
310 g corn kernels, drained
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
1/2 cup milk
oil (for cooking)

Steps:

  • Lightly break the noodles into a bowl, pour over boiling water to cover and allow to stand for 5 minutes, drain noodles into a colander and return to the bowl.
  • Stir in the beaten eggs, flour, corn kernels, chives, parsley, flavour sachet and milk.
  • Heat a non stick pan, brush with oil, and drop spoonfuls of the mixture into the pan and cook until golden, turn over and cook until set.

Nutrition Facts : Calories 40.5, Fat 1, SaturatedFat 0.3, Cholesterol 24.4, Sodium 21.9, Carbohydrate 6.6, Fiber 0.5, Sugar 0.1, Protein 1.8

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