Save Crispy-edged pancakes with bursts of corn and creamy feta make a mouthwatering vegetarian side dish sure to delight.
The first time I made these savory corn and feta pancakes, my friends were amazed by the combination of flavors and the effortless preparation. I have enjoyed making them for brunch gatherings ever since.
Ingredients
- Flour: 1 cup
- Baking powder: 1 tsp
- Milk: 1/2 cup
- Egg: 1
- Canned corn: 1/2 cup, drained
- Crumbled feta: 1/3 cup
Instructions
- Combine dry ingredients:
- Mix flour and baking powder.
- Create batter:
- Add milk and egg to form batter.
- Add mix-ins:
- Fold in corn and feta.
- Cook pancakes:
- Spoon into a skillet and cook until golden.
Save Sharing these pancakes with my family on lazy weekend mornings has become a cherished tradition. They always look forward to enjoying them together.
Serving Suggestions
Try serving with sour cream or a tangy chili sauce for extra flavor.
Kitchen Tools
You will need a mixing bowl and a skillet to prepare these pancakes.
Diet and Nutrition
This recipe is vegetarian and provides a good balance of protein, carbohydrates, and fats per serving.
Save Finish with a garnish of fresh herbs or extra feta for a tasty touch. These pancakes are perfect for any brunch menu.
Recipe FAQ
- → Can I use fresh corn instead of canned?
Yes, fresh corn can be used for extra sweetness. Simply cut kernels from the cob and fold into the batter.
- → What’s the best pan for cooking?
A nonstick or well-seasoned skillet ensures golden, crispy edges without sticking.
- → Can pancakes be made ahead?
They can be made ahead and gently reheated in a skillet or oven to preserve crispness.
- → Is there a dairy-free alternative to feta?
Try using plant-based feta or omit the cheese for a dairy-free version.
- → How can I enhance the flavor?
Mix in chopped herbs like chives or parsley, or add chili flakes for extra flavor.
- → What are suitable dipping sauces?
Sour cream, yogurt, or chili sauce pair well with the savory pancakes.