Corn Pancakes

Corn pancakes for breakfast? Yes! Corn pancakes are a thing and they are here to stay! Let yellow corn kernels, milk, wheat flour, and baking powder work their magic and get ready for the most flavorful early meal ever. This tasty twist on the classic is outrageously good!
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Ingredients
10
Portions
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Preparation
30 mins
10 mins
Easy
  • In a blender, combine milk and yellow corn kernels and blend until completely incorporated.
  • In a bowl, add flour, blended mixture, eggs, butter, and baking powder and mix with a whisk for 5 minutes until a homogeneous mixture is obtained.
  • In a skillet over medium heat, add a bit of butter. Pour ¼ cup of batter into the skillet and cook for 3 minutes on each side. Flip corn pancakes when bubbles rise to surface. Remove from heat once golden brown on each side.
  • Serve corn pancakes on a plate garnished with condensed milk and yellow corn kernels.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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