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Easy jalapeño corn pancakes
Easy jalapeño corn pancakes filled with cheddar cheese, served with sour cream are perfect as an easy breakfast, brunch or lunch recipe.
Course
Appetizer, Breakfast, Brunch, Lunch, Snack
Cuisine
American
Keyword
corn fritters, corn pancakes, Easy jalapeño corn pancakes
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Calories
126
kcal
Author
Alida Ryder
Ingredients
2
cups
flour
2
tsp
baking powder
1
tsp
salt
1½
cups
milk
2
eggs
2
tbsp
melted butter
3
cups
corn kernels
1
cup
grated mature cheddar cheese
1-2
tbsp
jalapeño
finely chopped
Instructions
Combine the dry ingredients in a large bowl and mix well.
Whisk together the wet ingredients and pour into the dry ingredients. Mix until just combined.
Fold in the corn, cheese and jalapeños.
Heat a few tablespoons of oil in a large pan or skillet and fry spoonfuls of the batter until cooked through and golden brown on both sides.
Remove from the pan and serve with sour cream.
Nutrition
Calories:
126
kcal
|
Carbohydrates:
18
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
26
mg
|
Sodium:
277
mg
|
Potassium:
156
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
160
IU
|
Vitamin C:
1.6
mg
|
Calcium:
89
mg
|
Iron:
1.1
mg