(Recipe) Corn Pancakes

If you’re looking for more ways to use sweet corn, try pancakes. The kids will love them too.

To make this recipe even healthier, use whole wheat instead of white flour.

For a change of pace, you could use these as a side dish with the main meal. They’d be great with stew or chili.

Or have them the usual way. Serve topped with real maple syrup – or yogurt and blueberries.

(Recipe) Corn Pancakes

4 servings

Ingredients

1/2 cup flour (white or whole wheat)

3/4 teaspoon coarse salt

1 large egg

1/3 cup milk

2 cups corn kernels (raw and cut from cob. If substituting frozen kernel, thaw first)

2 tablespoons canola oil

Directions

  1. Mix flour, salt, egg, and milk in bowl until just until combined.
  2. Fold in corn kernels.
  3. Heat 2 tablespoons canola oil in large skillet over medium heat. Drop scant 1/4 cups of batter for each pancake into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed.
  4. Serve immediately.

Nutrition Information

For 1 serving
Calories – 220
Total fat – 10 g
Saturated fat – 2 g
Cholesterol – 50 mg
Carbohydrate – 29 g
Fiber – 3 g
Protein – 6 g
Sodium – 250 mg

 

Recipe credit: Martha Stewart

Meet the Author

Carla J. Stevens, RD, is a Registered Dietitian and Board Certified Specialist in Oncology Nutrition at Aurora Medical Center and Vince Lombardi Cancer Clinic in Two Rivers, Wisconsin.

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The information presented in this site is intended for general information and educational purposes. It is not intended to replace the advice of your own physician. Contact your physician if you believe you have a health problem.

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