Corn and Egg Savory Pancakes

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

Steps

1. In a bowl, whisk the eggs until smooth. 2. Add the flour, corn kernels, chopped green onions, salt, and pepper to the eggs and mix well to form a batter. 3. Heat olive oil or butter in a non-stick skillet over medium heat. 4. Pour the batter into the skillet, spreading it evenly to form a pancake. 5. Cook for 3-4 minutes until the bottom is golden brown. 6. Carefully flip the pancake and cook for another 3 minutes until fully cooked. 7. Remove from the skillet and serve warm.

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