Ingredients
Scale
To create these mouthwatering Fluffy Mexican Corn Pancakes, you’ll need the following ingredients:
- 1 cup of all-purpose flour
- 1 cup of cornmeal
- 2 tablespoons of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of milk (or a dairy-free alternative)
- 2 large eggs
- 3 tablespoons of melted butter (or a dairy-free alternative)
- 1 cup of corn kernels (fresh, canned, or frozen)
- 1 teaspoon of vanilla extract
- Honey, for drizzling
Instructions
Follow these easy steps to make your own Fluffy Mexican Corn Pancakes:
- Prepare the Batter:
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until well combined.
- Mix the Wet Ingredients:
- In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Whisk until the mixture is smooth and well-blended.
- Combine the Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
- Add the Corn Kernels:
- Fold in the corn kernels until evenly distributed throughout the batter.
- Heat the Pan:
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Cook the Pancakes:
- For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Flip and Finish:
- Carefully flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Keep Warm:
- Transfer the cooked pancakes to a warm plate and cover with foil to keep them warm while you finish cooking the remaining batter.
- Serve:
- Stack the pancakes on a plate, drizzle generously with honey, and serve immediately for the best flavor and texture.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Carbohydrates: 38 grams
- Protein: 6 grams