How To Make Thanksgiving Corn Pancakes
Fluffy and flavorful pancakes made with cornmeal, perfect for the Thanksgiving table.
Serves:
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 eggs
- 4 tbsp unsalted butter, melted
- 1 cup corn kernels (fresh or canned)
Instructions
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In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
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In a separate bowl, beat the eggs and then whisk in the milk and melted butter.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the corn kernels.
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Heat a nonstick griddle or skillet over medium heat. Use a 1/4 cup measure to ladle the batter onto the griddle, spreading it out slightly with a spatula. Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
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Serve hot with butter and syrup.
Nutrition
- Calories : 447kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 123mg
- Sodium : 753mg
- Total Carbohydrates : 67g
- Dietary Fiber : 5g
- Sugar : 12g
- Protein : 13g
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