Best Cheddar Corn Pancakes Recipes
CHEDDAR CORN PANCAKES
This recipe is from an old family recipe book. I'm sharing it to ensure that it lives on and on. And also, so that others can enjoy it. The original recipe called for fresh corn, but good fresh corn is not always readily available, so I modified it to use canned corn.
Provided by Jen
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large nonstick skillet and set aside to cool slightly.
- In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add corn, cheese and melted butter from skillet and mix just until combined.
- Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Serve hot with syrup.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 53.2 g, Cholesterol 126.8 mg, Fat 15.6 g, Fiber 3.8 g, Protein 13.9 g, SaturatedFat 8.3 g, Sodium 910.4 mg, Sugar 7.6 g
SAVORY BACON-CHEDDAR PANCAKES WITH CORN AND JALAPEñO
Steps:
- Procedures 1 Heat butter, bacon, and 1 tablespoon water in a large skillet over medium heat. Cook, stirring, until water evaporates and bacon begins to crisp and brown, about 5 minutes. Add corn, increase heat to high, and cook, stirring, until tender and cooked through, about 2 minutes. Add jalapeño peppers and half of scallions and cook, stirring, until aromatic, about 1 minute. Season with salt and pepper. Transfer mixture to a plate to cool slightly. 2 Combine cornmeal, flour, 1 teaspoon kosher salt, baking powder, baking soda, honey, eggs, buttermilk, 2 tablespoons oil, half of corn/bacon mixture, and half of remaining scallions in a large bowl and stir and fold until no dry streaks of flour remain but batter is still lumpy. Fold in cheese cubes. 3 Heat griddle or large non-stick or cast iron skillet over medium-low heat for 5 minutes. Add a small amount of oil to the griddle and spread with a paper towel. Ladle 1/4 to 1/2 cup of batter onto the griddle, spreading it into an even circle. Repeat to fit as many pancakes as you can. Spread a 1 tablespoon-sized portion of the bacon/corn mixture on top of each pancake. 4 Cook undisturbed until edges of pancakes begin to set and bubbles start to break the top surface, about 1 1/2 to 2 minutes. Carefully flip the pancakes with a thin, flexible spatula and cook on second side until golden brown and completely set, about 2 minutes longer. Transfer to a wire rack set in a rimmed baking sheet in a warm oven while you cook the remaining pancakes. Serve, garnished with remaining scallions and drizzled with honey.
CHEDDAR CORN PANCAKES
These are sweet and savory and even more delicious when blanketed with warm maple syrup. The recipe is from Gail's Station House of West Redding, Connecticut and was featured on "Road Food".
Provided by blucoat
Categories Breakfast
Time 15m
Yield 14 pancakes
Number Of Ingredients 10
Steps:
- Mix together the flour, sugar, baking powder, and salt.
- Beat the eggs and 1 cup of milk together. Stir in the melted butter.
- Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
- Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
- Serve hot with syrup.
Nutrition Facts : Calories 173.5, Fat 10.2, SaturatedFat 6.2, Cholesterol 58.3, Sodium 650.3, Carbohydrate 14.1, Fiber 0.6, Sugar 1.6, Protein 7.1
SAVORY BACON-CHEDDAR PANCAKES WITH CORN AND JALAPEñO
Savory corn pancakes stuffed with bacon, cheddar, and jalapeño. [Photographs: J. Kenji Lopez-Alt] Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? These start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and-the kicker-pockets of gooey melted cheddar cheese. Careful pancake construction leads to the best flavor and appearance. Why This Recipe Works * Cooking the bacon and corn with jalapeños and scallions before adding them to the batter enhances their flavor and adds texture to the pancakes. * Saving some of the corn/bacon mixture and pressing it into the pancakes as they cook gives the outer surface of the pancakes a nice appearance and texture after flipping. * Cutting the cheese into cubes creates big pockets of melted cheese that ooze out as you eat. * A mixture of cornmeal and flour gives the pancakes deep corn flavor.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- 1 Heat butter, bacon, and 1 tablespoon water in a large skillet over medium heat. Cook, stirring, until water evaporates and bacon begins to crisp and brown, about 5 minutes. Add corn, increase heat to high, and cook, stirring, until tender and cooked through, about 2 minutes. Add jalapeño peppers and half of scallions and cook, stirring, until aromatic, about 1 minute. Season with salt and pepper. Transfer mixture to a plate to cool slightly.
- Combine cornmeal, flour, 1 teaspoon kosher salt, baking powder, baking soda, honey, eggs, buttermilk, 2 tablespoons oil, half of corn/bacon mixture, and half of remaining scallions in a large bowl and stir and fold until no dry streaks of flour remain but batter is still lumpy. Fold in cheese cubes.
- Heat griddle or large non-stick or cast iron skillet over medium-low heat for 5 minutes. Add a small amount of oil to the griddle and spread with a paper towel. Ladle 1/4 to 1/2 cup of batter onto the griddle, spreading it into an even circle. Repeat to fit as many pancakes as you can. Spread a 1 tablespoon-sized portion of the bacon/corn mixture on top of each pancake.
- Cook undisturbed until edges of pancakes begin to set and bubbles start to break the top surface, about 1 1/2 to 2 minutes. Carefully flip the pancakes with a thin, flexible spatula and cook on second side until golden brown and completely set, about 2 minutes longer. Transfer to a wire rack set in a rimmed baking sheet in a warm oven while you cook the remaining pancakes. Serve, garnished with remaining scallions and drizzled with honey.
JALAPENO AND CHEDDAR CORN PANCAKES WITH BACON (AKA JALAPENO POPPER PANCAKES) RECIPE
A recipe for Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes) : Sweet corn pancakes with spicy jalapeno and pockets of melee cheddar cheese; the perfect sweet and savoury treat for breakfast lunch or dinner!
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Lightly mix everything before heating a pan over medium heat, optionally with a bit of oil or butter, add 1/4 to 1/3 cup batter and cook until bubbles start to form on the surface, about 1-2 minutes, before flipping and cooking until the bottom is lightly golden brown, about 1-2 minutes. Repeat until done.
CHEDDAR CORN PANCAKES
Steps:
- Mix together the flour, sugar, baking powder, and salt. Beat the eggs and 1 cup of milk together. Stir in the melted butter. Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk. Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold. Serve hot with syrup.
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