Corn Cake Pancake Recipe
Many people are always looking for new and interesting recipes to try out in the kitchen. If you’re looking for something new and delicious, then you have to try this corn cake pancake! This amazing dish has all the flavors of a delicious corn cake, but in a fluffy pancake form. Whether you’re looking for a new breakfast option or a delicious snack, this corn cake pancake recipe is sure to please!
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 1/2 cup melted butter
- 1 cup buttermilk
- 1/2 cup corn kernels
Instructions
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Add in the melted butter and stir until everything is evenly combined.
- In a separate bowl, mix together the buttermilk and corn kernels. Pour the wet ingredients into the dry ingredients and stir until everything is just combined. Be careful not to over mix.
- Heat a large non-stick skillet or griddle over medium-high heat. Grease the pan with a bit of butter or oil. Drop about 1/4 cup of batter into the hot skillet and cook until golden brown on the bottom, about 3 minutes. Flip the pancake and cook until golden brown on the other side, about 2 minutes.
- Continue with the remaining batter. Serve the pancakes warm with butter and/or syrup.
Nutrition
These corn cake pancakes are a delicious and nutritious breakfast option. Each pancake is packed with protein, healthy fats, and complex carbohydrates. The corn kernels add a nice boost of fiber and the buttermilk is rich in vitamins and minerals. One pancake will provide you with about 180 calories, 7 grams of fat, 25 grams of carbohydrates, and 4 grams of protein. Enjoy!
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