Cheddar & Corn Pancakes
Recipe: #13587
August 01, 2014
Categories: Breakfast, Cheese, Cheddar, Corn Brunch, Fathers Day, Mothers Day, Vegetarian, more
"These are sweet and savory and even more delicious when topped with warm maple syrup."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (89.1 g)
- Calories 226.2
- Total Fat - 9.3 g
- Saturated Fat - 5.4 g
- Cholesterol - 57.7 mg
- Sodium - 729.4 mg
- Total Carbohydrate - 26.7 g
- Dietary Fiber - 2.2 g
- Sugars - 2.2 g
- Protein - 9.6 g
- Calcium - 541.8 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix together the flour, sugar, baking powder, and salt.
Step 2
Beat the eggs and 1 cup of milk together. Stir in the melted butter.
Step 3
Combine both mixtures, then mix in the corn niblets, stirring only enough to blend. (if the mixture seems too thick to pour, add more milk).
Step 4
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.
Step 5
Serve hot with syrup.
Tips
No special items needed.
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