Description
Sweet corn pancakes filled with melty cheese, perfect for breakfast or a quick snack.
Ingredients
Scale
- 2 cups fresh corn kernels
- 1/2 cup cornmeal
- 1/4 cup milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup shredded mozzarella cheese
- Oil for frying
Instructions
- Combine corn kernels, cornmeal, milk, sugar, salt, and baking powder in a blender until smooth.
- Heat a frying pan over medium heat and add a little oil.
- Pour batter onto the pan to form pancakes, about 4-5 inches in diameter.
- Top with shredded mozzarella cheese and cook until edges are golden brown, about 3-4 minutes.
- Flip and cook for another 3 minutes until cheese is melted and pancake is golden.
- Serve hot as a breakfast or snack.
Notes
Blend until mostly smooth for best texture. Cook at medium heat to avoid burning the edges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg