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Savory Corn Pancakes
Savory Corn Pancakes are filled with corn kernels and jalapeño peppers. Serve them topped with chili, pulled pork BBQ, or simply butter.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 pancakes
Author Renee Dobbs
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1 3/4
cups
masa harina
corn flour
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2
teaspoons
granulated sugar
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1
teaspoon
baking soda
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1/2
teaspoon
salt
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1 3/4
cups
buttermilk
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2
eggs
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2
tablespoons
canola or vegetable oil
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1/2
cup
cooked corn kernels
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1
jalapeño pepper
seeded and diced
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Whisk together masa harina, sugar, baking soda, and salt in a large bowl.
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Whisk together buttermilk, eggs, and oil in a medium bowl. Stir in corn and jalapeño.
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Add wet ingredients to dry ingredients and stir until just combined and moistened. Mixture will thick and slightly lumpy.
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Heat a lightly greased griddle or skillet over medium heat.
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Spoon 1/4 cup batter for each pancake onto griddle and spread to an even layer.
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Cook until edges look dry and bottom is golden brown. Flip pancakes over and cook until bottom is golden brown.
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Serve immediately. You can keep cooked pancakes warm while cooking remaining pancakes by placing them on a wire rack in a 200°F oven.
Savory Corn Pancakes are filled with corn kernels and jalapeño peppers. Serve them topped with chili, pulled pork BBQ, or simply butter.