Breakfast Cornmeal Hotcakes


Fresh corn us just *incomparable* in fritters/pancakes like these: little bursts of sweet joy!

if you don’t have cornmeal or polenta, extra flour is fine – but do know they won’t be as light (but just as delicious).

Throw an egg on top and everyone’s happy!

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Breakfast Cornmeal Hotcakes
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Course Breakfast
Keyword Corn
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Course Breakfast
Keyword Corn
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
  2. In a jug, mix the egg and milk and pour into the dry mix.
  3. Stir to combine and then mix in the corn kernels.
  4. leave to rest a minute while you heat your pan to medium.
  5. Cook 1/4 cup of the batter at a time over medium heat in your frying pan and turn when the underside is golden.
  6. Serve hot with a fried egg and fresh tomato at the side with a good sprinkling of hot sauce over! Fresh sliced green onion is also awesome. Enjoy!

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