Cheddar Corn Pancakes Recipes

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SWEET CORN CHEDDAR PANCAKES



Sweet Corn Cheddar Pancakes image

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

Provided by dicentra

Categories     Breads

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

2/3 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1 1/4 cups buttermilk
1 tablespoon corn oil
1/2 cup shredded sharp cheddar cheese
4 tablespoons green onions, finely chopped
1 -2 tablespoon chopped cilantro
1/2-1 cup corn

Steps:

  • Combine cornmeal, flour, baking powder, salt and pepper in a bowl.
  • Mix egg, buttermilk and corn oil in another bowl; stir in cheese, green onions, cilantro and corn.
  • Combine dry ingredients with the wet ingredients, stirring gently.
  • Heat a griddle or heavy skillet over medium. Brush surface with cooking oil.
  • Ladle ¼ cup batter per pancake. Cook until first side is golden and pancakes have set. Flip and cook on the other side is done. Repeat with remaining batter.

Nutrition Facts : Calories 266.7, Fat 8.8, SaturatedFat 4.1, Cholesterol 64.4, Sodium 576, Carbohydrate 36.2, Fiber 2.6, Sugar 5, Protein 11.7

CHEDDAR CORN PANCAKES



Cheddar Corn Pancakes image

These are sweet and savory and even more delicious when blanketed with warm maple syrup. The recipe is from Gail's Station House of West Redding, Connecticut and was featured on "Road Food".

Provided by blucoat

Categories     Breakfast

Time 15m

Yield 14 pancakes

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1 tablespoon sugar
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1 -1 1/4 cup milk
4 tablespoons butter, melted and cooled
1 (7 ounce) can corn niblets, thoroughly drained
butter (for frying)
2 cups grated cheddar cheese

Steps:

  • Mix together the flour, sugar, baking powder, and salt.
  • Beat the eggs and 1 cup of milk together. Stir in the melted butter.
  • Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
  • Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
  • Serve hot with syrup.

Nutrition Facts : Calories 173.5, Fat 10.2, SaturatedFat 6.2, Cholesterol 58.3, Sodium 650.3, Carbohydrate 14.1, Fiber 0.6, Sugar 1.6, Protein 7.1

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