Easy Corn Pancakes
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 mins
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Total Time
7 mins
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Servings
20 Cheesy Corn Pancakes
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Calories
206 kcal
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Course
Breakfast
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Cuisine
Paraguayan
Easy Corn Pancakes
Description
This recipe mixes cornmeal and all-purpose flour with leavening agents and salt to form the dry base. Wet ingredients include eggs beaten with buttermilk and melted butter, mixed with corn kernels and shredded Mexican cheese to add moisture and richness. The wet ingredients are combined with the dry just until moistened, avoiding overmixing which could toughen the pancakes.
Cooking involves frying ¼-cup portions of batter in a hot pan with avocado oil, pressing lightly to form pancakes that brown evenly on both sides. Finished pancakes are kept warm on parchment-lined sheet pans in a low oven. The crisp edges and tender centers highlight the sweet corn and melted cheese flavor.
These corn pancakes are suitable for serving warm as a breakfast dish or hearty snack. They pair well with butter, syrups, or savory accompaniments. The recipe includes detailed advice on storing, reheating, and freezing, allowing for easy prepare-ahead and leftover options.
You can refrigerate uncooked batter for up to 24 hours before cooking. Cooked pancakes store well in the refrigerator for 3-4 days and reheat using an oven, microwave, or skillet to restore crispness. To freeze, cool pancakes completely, freeze on a tray, then store in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
Ingredients
- 1½ cup cornmeal such as Quaker, yellow
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups Mexican cheese shredded, or mozzarella
- 1 ¾ cups buttermilk , shaken, homemade sour milk or whole milk
- 6 tablespoons unsalted butter melted
- 2 egg room temperature, large
- 3 cups corn defrosted, frozen
- 8 tablespoons avocado oil or olive oil for frying
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!
Notes
- Allow the batter to rest and refrigerate for up to 24 hours before cooking to develop flavor.
- Store cooked pancakes in an airtight container in the refrigerator for 3-4 days.
- Reheat pancakes in oven, microwave, or skillet to restore warmth and crispness.
- Freeze cooked pancakes by cooling fully, freezing on a tray, then transferring to an airtight container; consume within 2 months.
- Thaw frozen pancakes overnight in the refrigerator before reheating to maintain texture.
User Reviews
Overall Rating
5
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