Easy Corn Pancakes

Name: Easy Corn Pancakes
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 20 Cheesy Corn Pancakes
Ingredients: 1½ cup yellow cornmeal; ½ cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1½ cups Mexican cheese or mozzarella; 1 ¾ cups buttermilk; 6 tablespoons (¾ stick) unsalted butter, melted; 2 large eggs; 3 cups frozen corn; 8 tablespoons avocado oil or olive oil for frying

User Reviews

5.0

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
7 mins
Servings
20 Cheesy Corn Pancakes
Calories
206 kcal
Course
Breakfast
Cuisine
Paraguayan

Easy Corn Pancakes

Deacon Moody

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A Paraguayan style take on an American breakfast favorite. These Cheesy Corn Pancakes are fluffy, cheesy, and studded with sweet kernel corn! Pair with a Tangy bean salad for a tasty and satisfying brunch.

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Ingredients

Servings

1½ cup yellow cornmeal , such as Quaker
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1½ cups Mexican cheese or mozzarella , shredded
1 ¾ cups buttermilk , shaken, homemade sour milk or whole milk
6 tablespoons (¾ stick) unsalted butter, melted
2 large eggs , room temperature
3 cups frozen corn , defrosted
8 tablespoons avocado oil or olive oil for frying

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Instructions

Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper. In a large bowl, stir together the cornmeal, flour, baking powder, and baking soda.
In a medium bowl, whisk together the eggs and salt until frothy. Whisk in the buttermilk and melted butter. Stir in the corn, and cheese and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
In a small 6-inch saute pan over medium heat, heat 1 tablespoon of avocado oil until it sizzles. Drop ¼-cup measures of batter into the pan without crowding them.
Press each corn pancakes very lightly with a small metal spatula. Cook for 2 minutes, turn and cook for 1 ½ minutes until both sides are browned and the center of the pancakes is firm.
Place the corn pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the corn pancakes, adding more oil to the pan, as needed. Serve warm. Enjoy!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Allow the corn pancakes to cool completely, and place them in an airtight container. They can be stored in the refrigerator for 3-4 days.
To store: Allow the corn pancakes to cool completely, and place them in an airtight container. They can be stored in the refrigerator for 3-4 days.
To reheat: The pancakes, there are a few options:
To reheat: The pancakes, there are a few options:
Oven: Preheat the oven to 350°F, place the pancakes on a baking sheet, and bake for 10-15 minutes or until heated.
Microwave: Place the pancakes on a microwave-safe plate and heat for 20-30 seconds or until heated through.
Skillet: Heat a small amount of oil or butter in a skillet over medium heat. Add the pancakes and cook for 1-2 minutes on each side or until heated through and crispy.
Make-Ahead
Make-Ahead
To make the corn pancake batter ahead of time, follow the recipe until the batter is ready to be cooked. Instead of cooking the pancakes immediately, cover the batter and refrigerate it for up to 24 hours. When ready to cook the pancakes, remove the batter from the refrigerator and let it sit at room temperature for 10-15 minutes to take the chill off. Then, continue with the recipe and cook the pancakes as directed.
To make the corn pancake batter ahead of time, follow the recipe until the batter is ready to be cooked. Instead of cooking the pancakes immediately, cover the batter and refrigerate it for up to 24 hours. When ready to cook the pancakes, remove the batter from the refrigerator and let it sit at room temperature for 10-15 minutes to take the chill off. Then, continue with the recipe and cook the pancakes as directed.
How to Freeze
How to Freeze
To freeze corn pancakes, allow them to cool completely and then place them in a single layer on a baking sheet. Place the baking sheet in the freezer and freeze the pancakes for about 2 hours or until they are firm. Then, transfer the pancakes to a freezer-safe container or plastic bag, remove as much air as possible, and seal tightly. Corn pancakes can be stored in the freezer for up to 2 months.
To freeze corn pancakes, allow them to cool completely and then place them in a single layer on a baking sheet. Place the baking sheet in the freezer and freeze the pancakes for about 2 hours or until they are firm. Then, transfer the pancakes to a freezer-safe container or plastic bag, remove as much air as possible, and seal tightly. Corn pancakes can be stored in the freezer for up to 2 months.
When ready to reheat, remove the desired amount of pancakes from the freezer and let them thaw in the refrigerator overnight. To reheat the thawed pancakes, use the same methods described above for reheating leftover pancakes, such as the oven, microwave, toaster, or skillet. Reheating times may vary depending on the method used and the thickness of the pancakes.
When ready to reheat, remove the desired amount of pancakes from the freezer and let them thaw in the refrigerator overnight. To reheat the thawed pancakes, use the same methods described above for reheating leftover pancakes, such as the oven, microwave, toaster, or skillet. Reheating times may vary depending on the method used and the thickness of the pancakes.
Oven: Preheat the oven to 350°F, place the pancakes on a baking sheet, and bake for 10-15 minutes or until heated.
Microwave: Place the pancakes on a microwave-safe plate and heat for 20-30 seconds or until heated through.
Skillet: Heat a small amount of oil or butter in a skillet over medium heat. Add the pancakes and cook for 1-2 minutes on each side or until heated through and crispy.