sweet corn + scallion pancakes

sweet corn and scallion pancakes

sweet corn + scallion pancakes

Sweet corn and scallion pancakes are the break in breakfast you’ve been scouring the internet, desperate to find. Waffles, pancakes, bacon — they always steal the show!  It’s common, it’s typical and while it’s absolutely delicious, sometimes the heart just wants something different.

And for those who frequent a healthier alternative for breakfast, like fresh fruits and steal cut oats, perhaps you can find joy in experiencing a deliciously different and healthy possibility.

With less than 100 calories per pancake and over 4 grams of protein, these sweet corn and scallion pancakes are sure to satisfy, keep you within any personal goals you may have and best of all — they’re vegetarian friendly!  

This recipe yields roughly six pancakes, depending on the size you choose to make them.  I find that one sweet corn and scallion pancake is usually very filling, even though my stomach wants me to reach for just one more bite..

The greatest thing about these sweet corn and scallion pancakes, is that they don’t take too long to prepare.  They take less than 10 minutes to prep and even less time to cook — with each pancake taking about two to three minutes on each side to brown.  Reason being, you don’t want to over-cook your eggs, but mostly want a beautifully golden exterior.

 

 TO THE TIPS   |   TO THE RECIPE
sweet corn and feta pancakes

Aside from being the most important meal of the day, breakfast is also the most versatile.  You can break fast in the afternoon for lunch, for dinner and even a late night snack after a soiree.  In fact I’m willing to bet, most would vote their favorite time to eat breakfast, is between 10:00PM and 8:00AM.. 

These sweet corn and scallion pancakes are also just as versatile as breakfast.  Being that you can make them just about any size you’d like, you can make them small and add them to a breakfast sandwich.  And if you’re not too picky about your food touching, you can make them quite large and serve them directly over a waffle or “regular” pancake and enjoy them drizzled with your favorite syrup.

The one thing you cannot do, that would be kind of cool, is make them into an omelette — as the texture to this recipe “as-is” comes out rather thick.  HOWEVER, by adding just a tad bit more milk, you can thin this out just enough and give it a try.  Imagine all the great things you could put inside if you were to make this into a delicious sweet corn and scallion omelette!

This delicious veggie cake relies on hardly anything else, other than its own natural flavors.  There are no overwhelming flavors, it doesn’t taste too “onion-y” and quiet frankly it’s pretty hard to mess up!  I really like this, being that it’s so quick and easy to make — as breakfast should be.

The greatest pairing found between the two sides of these unconventional pancakes, is the cilantro and feta cheese.  The two create balance, which allows the flavors to melt into each other and compliment, rather than overpower and steal the show.  I find them to be a creative way to eat eggs, for those who don’t necessarily love to cook eggs — for whatever reason.  Like, the most popular — them being so easy to burn?  Or, even extremely easy to overcook?  Plus, when’s the last time you were able to potentially feed six people with just two eggs?  Win – win! 

While the flavors are highly dependent on each other and require little to season, the batter was seasoned lightly with salt and pepper, which can be done to taste.  This recipe used a pinch and a half of salt and just a few twists from a grinder of freshly cracked black pepper.

In no way, could I claim to have enjoyed these delicious sweet corn and scallion pancakes by themselves.  While you absolutely could, I fully indulged and enjoyed them with my secret waffle recipe, (which likely won’t stay secret for long) , crispy bacon and chicken sausage and a nice cool glass of orange juice.

These pancakes taste so good with that crispy, salty and savory flavor in bacon that I figured these would most certainly taste amazing in a breakfast sandwich.  A flaky, buttery croissant or biscuit would certainly compliment both flavors wonderfully.

While this recipe is extremely easy to prepare and cook, I find that tips are always helpful — especially when cooking something wonderfully new!

egg and corn pancakes, waffles and breakfast

TIPS

  • Use a non-stick skillet when frying your pancakes.  Even though this recipe uses a tablespoon of vegetable oil when frying the sweet corn and scallion pancakes, a non-stick skillet is ALWAYS beneficial when cooking eggs. 
  • Because you’ll likely be cooking these pancakes in batches, depending on the size of your skillet (my skillet allowed me to cook two at a time), you will want to keep these warm until you’ve finished.  I preset my oven to 175 degrees to keep them warm until they are ready to serve.
  •  Start with a spoonful of batter, then flatten into an even circle to make sure the batter cooks evenly and you have less splatter when its time to flip.

GET THE RECIPE

Yields1 Serving

 2 cups Sweet Yellow Corn
 2 Eggs
 ½ cup Flour
 1 tsp Baking Powder
 3 sticks Scallions, chopped thin
 ½ bunch of Cilantro, chopped
 4 oz Milk
 5 oz Feta Cheese, crumbled
 1 tbsp Vegetable Oil

1

Pre-heat oven to 175F to keep pancakes warm after removing from your non-stick skillet.

2

In a large bowl, mix together sweet corn, flour, baking powder, eggs, cilantro, scallions, feta cheese and milk. Add salt and pepper to taste and mix.

3

In a non-stick skillet, add one tablespoon of vegetable oil over medium heat and rotate skillet until the entire bottom of the nonstick skillet is covered in oil.

4

Using a large spoon, scoop batter into non-stick skillet, using the bottom of the spoon the flatten batter evenly. Continue to add spoonful depending on the size you’d prefer your pancakes to be.

5

Cook pancakes for two to three minutes on each side. Once browned, remove from non-stick skillet and move to oven on an oven safe dish until ready to serve.

Ingredients

 2 cups Sweet Yellow Corn
 2 Eggs
 ½ cup Flour
 1 tsp Baking Powder
 3 sticks Scallions, chopped thin
 ½ bunch of Cilantro, chopped
 4 oz Milk
 5 oz Feta Cheese, crumbled
 1 tbsp Vegetable Oil

Directions

1

Pre-heat oven to 175F to keep pancakes warm after removing from your non-stick skillet.

2

In a large bowl, mix together sweet corn, flour, baking powder, eggs, cilantro, scallions, feta cheese and milk. Add salt and pepper to taste and mix.

3

In a non-stick skillet, add one tablespoon of vegetable oil over medium heat and rotate skillet until the entire bottom of the nonstick skillet is covered in oil.

4

Using a large spoon, scoop batter into non-stick skillet, using the bottom of the spoon the flatten batter evenly. Continue to add spoonful depending on the size you’d prefer your pancakes to be.

5

Cook pancakes for two to three minutes on each side. Once browned, remove from non-stick skillet and move to oven on an oven safe dish until ready to serve.

sweet corn + scallion pancakes

2 Comments

Kay
August 26, 20194:11 pm
This is simply amazing and delicious.
Alexanderia
August 28, 20193:58 am
Thank you! :)
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