Description
Delightful pancakes bursting with sweet corn and creamy mozzarella, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup sweet corn kernels
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup mozzarella cheese, shredded
- 2 eggs
- 1 teaspoon baking powder
- Pinch of salt
- Oil for frying
Instructions
- Mix the sweet corn, flour, milk, mozzarella cheese, eggs, baking powder, and salt in a medium mixing bowl until smooth.
- Heat a tablespoon of oil in your skillet or griddle over medium heat.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook each pancake for 2-3 minutes or until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Serve immediately with maple syrup or fresh fruit.
Notes
For fluffiest results, allow eggs and milk to come to room temperature before mixing. Leftover batter can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: pancakes, sweet corn, breakfast, brunch, easy recipe