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Cheesy Corn Pancakes
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Ingredients
- 4 cups fresh or frozen corn kernels (defrost if frozen)
- 2 large eggs
- 1 cup milk
- 2 teaspoons salt
- 2 teaspoons brown sugar
- 1⁄4 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 1⁄2 cups fresh mozzarella or queso de mano, shredded
- 3 tablespoons unsalted butter, divided
Preparation
- In a blender, puree the corn kernels with egg, milk, salt, sugar and vegetable oil. When blended well, add the flour and the baking powder and pulse again until you have a smooth batter.
- To a large skillet or griddle, turn heat to medium and add a pad of butter.
- Cook as you would a pancake: Pour some of the mix over the hot pan. When it bubbles around the edges, flip it with the spatula and cook until both sides are golden brown, about 2-3 minutes per side. When both sides are browned, fill it with cheese and fold the corncake in half to keep the cheese melting inside.
- Serve hot with a fruit smoothie.
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