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

• 1 Cup Organic cornmeal NOT cornflour! Polenta or grits
• 1 Cup organic plain flour
• 1 Teaspoon organic baking powder
• 1 Teaspoon organic salt
• 1 Cup organic milk Or buttermilk Or buttermilk
• 4 Tablespoons organic butter
• 1 Large organic egg
• 1 Teaspoon organic sugar
• 2 Ears organic corn Shucked and kernels removed

Course Breakfast Keyword Corn Prep Time 10 Minutes Cook Time 15 Minutes Servings Ingredients 1 Cup Organic cornmeal NOT cornflour! Polenta or grits 1 Cup organic plain flour 1 Teaspoon organic baking powder 1 Teaspoon organic salt 1 Cup organic milk Or buttermilk Or buttermilk 4 Tablespoons organic butter 1 Large organic egg 1 Teaspoon organic sugar 2 Ears organic corn Shucked and kernels removed

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

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!