Recipe: Cheesy Cornmeal Pancakes
Ingredients
- 1 tbsp olive oil (plus a little more for frying)
- 1 tbsp sugar
- 2 eggs
- 2 tsps baking powder
- 3/4 cup milk (or milk substitute)
- 1/2 tsp salt
- 1 cup (4 oz) yellow cornmeal
- 1 small tin sweetcorn (whole kernel corn), drained
- 1/2 cup (2 oz) rice flour
- 1/2 cup grated cheddar cheese
Instructions
- Heat a little oil in a frying pan.
- Beat the eggs in a bowl, then add in the milk. Whisk in the flours, sugar, baking powder and salt.
- Add the corn and cheese, along with the remaining olive oil and mix gently.
- Take about 1/4 cup of mixture for each pancake and pour into the pan. Leave for a couple of minutes, gently shaking the pan once or twice, then turn the pancake over and cook the other side for another 2 minutes.
Quick Notes
Serve these corn pancakes with sliced tomato or a salad for lunch, or sliced apple for breakfast
Prep Time (minutes): 5-10
Cook Time (minutes): 3-5
Diet type: Vegetarian
Number of servings (yield): 4 pancakes
Culinary tradition: American
Microformatting by hRecipe.