Stir corn, green onions, and sweet pepper into these buttermilk pancakes for savory flavor. Serve the tender vegetable cakes as a side dish with grilled fish, chicken, or beef.

Source: Better Homes and Gardens
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Fresh Corn Pancakes

Ingredients

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Directions

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  • In a mixing bowl combine egg, milk, margarine or butter, and pepper. Add Buttermilk Pancake Mix. Stir just until combined but still slightly lumpy. Fold in corn, green onion, and sweet pepper.

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  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter. (For a smaller pancake, spread about 2 tablespoons batter into a circle about 2 inches in diameter.)

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  • Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Herb Butter. Makes twelve 4-inch pancakes or twenty-four 2-inch pancakes.

Nutrition Facts (Fresh Corn Pancakes)

252 calories; 5 g total fat; 1 g saturated fat; 21 mg cholesterol; 217 mg sodium. 50 g carbohydrates; 6 g fiber; 8 g protein; 437 IU vitamin a; 13 mg vitamin c; 81 mg calcium; 2 mg iron;

Buttermilk Pancake Base

Ingredients

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Directions

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  • In a large mixing bowl combine flour, buttermilk powder, sugar, baking powder, baking soda, and salt. Stir until well combined. Store in an airtight container for up to 6 weeks.

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  • To use, spoon lightly into a measuring cup and level off with a straight-edged spatula. Makes 11 cups.

Herb Butter

Ingredients

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Directions

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  • In a small bowl stir together softened butter and basil, cilantro, or thyme until combined. Serve immediately or cover and store in refrigerator up to 1 week. Let chilled butter stand at room temperature for 30 minutes or until spreadable before using.

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