Corn and Egg Savory Pancakes

Name: Corn and Egg Savory Pancakes
Total time: 15 min
Yield: 1 serving
Ingredients: 1/2 cup fresh or canned corn kernels; 2 large eggs; 2 tbsp all-purpose flour; 1 tbsp chopped green onions; Salt and pepper to taste; 1 tbsp olive oil or butter

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15 minTotal time

EasyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

1/2 cup fresh or canned corn kernels
2 large eggs
2 tbsp all-purpose flour
1 tbsp chopped green onions
Salt and pepper to taste
1 tbsp olive oil or butter

Ingredient substitutions

Fresh or canned corn kernels Frozen corn kernels, thawed and patted dry
Green onions An equal amount of finely chopped chives
Olive oil Butter

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein14 g

Carbohydrates25 g

Fat18 g

Fiber 2 g · Sugar 3 g · Sodium 390 mg

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A delightful and easy-to-make savory pancake combining sweet corn kernels and fluffy eggs, perfect for a quick breakfast or light main dish.

Main Dish

Steps

In a bowl, whisk the eggs until smooth.
Add the flour, corn kernels, chopped green onions, salt, and pepper to the eggs and mix well to form a batter.
Heat olive oil or butter in a non-stick skillet over medium heat.
Pour the batter into the skillet, spreading it evenly to form a pancake.
Cook for 3-4 minutes until the bottom is golden brown.
Carefully flip the pancake and cook for another 3 minutes until fully cooked.
Remove from the skillet and serve warm.

Tips for Corn and Egg Savory Pancakes

The finished pancake should be golden outside and set through the center, with corn kernels visible and a tender, slightly springy texture.
Keep the pancake fairly even in thickness; a thick center may remain soft while the edges brown.
A broad spatula makes flipping easier, and a well-coated non-stick skillet helps prevent the corn-studded batter from sticking.

Drink pairing

A crisp, dry cider
Its bright fruitiness complements the sweet corn and balances the savory, egg-rich pancake.

0% option: Sparkling apple juice

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the pancake may soften slightly in storage.