Why make this recipe
These Sweet Corn Pancakes with Mozzarella give you a warm, soft pancake with bits of corn and melted cheese. They cook fast and taste like a small treat. They work for breakfast, a snack, or a light dinner.
Introduction
This recipe is simple and uses common items. You mix corn, cornmeal, flour, and a few more things, then fry small pancakes until golden. If you want another easy pancake idea, try the easy fluffy pancakes for a plain, soft version.
How to make Sweet Corn Pancakes with Mozzarella
Follow the steps below. Work in a clean space and have a pan ready.
- Mix dry and wet parts separately.
- Join them and add cheese.
- Heat oil and fry small pancakes until both sides are golden.
- Cook the rest and serve warm.
Ingredients :
- 1 cup sweet corn (fresh or canned)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/2 cup mozzarella cheese, shredded
- Oil for frying
Directions :
- In a large bowl, combine sweet corn, cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk and egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Stir in the shredded mozzarella cheese.
- Heat oil in a frying pan over medium heat.
- Pour some batter onto the pan and cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with remaining batter.
- Serve warm as a breakfast or snack.
How to serve Sweet Corn Pancakes with Mozzarella
Serve them hot. Add a little butter or a drizzle of honey for a sweet touch. For a savory plate, serve with sour cream or a light salad on the side. For a small protein side, try the simple egg bites with cottage cheese.
How to store Sweet Corn Pancakes with Mozzarella
Let pancakes cool to room temperature. Put them in an airtight container. Store in the fridge up to 3 days. To reheat, warm them in a pan or oven until hot.
Tips to make Sweet Corn Pancakes with Mozzarella
- Do not overmix the batter. A few lumps are fine.
- Use medium heat so the inside cooks and the outside does not burn.
- If batter is too thick, add a splash of milk.
- Drain canned corn well to avoid thin batter.
Variation
- Add chopped jalapeño for a little heat.
- Swap mozzarella for cheddar for a sharper taste.
- Mix in chopped herbs like chives for fresh flavor.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and drain it before using.
Q: Can I bake instead of frying?
A: You can try small spoonfuls on a greased baking sheet at 375°F (190°C) until golden, but frying gives a crisp edge.
Q: Can I make the batter ahead?
A: You can mix batter and store in the fridge for a few hours. Stir before frying.
Q: Are these gluten-free?
A: Not as written. Replace all-purpose flour with a gluten-free flour blend and check the cornmeal label.
Q: How big should each pancake be?
A: Use about 2 tablespoons of batter for small pancakes or more for larger ones.
Conclusion
These pancakes are a quick, tasty way to use sweet corn and cheese together. For a traditional corn pancake idea from another country, see the detailed Cachapas recipe at Cachapas | Venezuelan Corn Pancakes – My Food Story. For another take on cachapas with cheese and step-by-step tips, read Cachapas (Venezuelan Corn Pancakes with Cheese).
Sweet Corn Pancakes with Mozzarella
Ingredients
Dry Ingredients
- 1 cup sweet corn (fresh or canned) Drain canned corn well to avoid thin batter.
- 1 cup cornmeal
- 1/2 cup all-purpose flour For gluten-free, substitute with gluten-free flour blend.
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Add a splash of milk if batter is too thick.
- 1 large egg
- 1/2 cup mozzarella cheese, shredded Can be swapped for cheddar.
- as needed tablespoon oil for frying Use medium heat for frying.
Instructions
Preparation
- In a large bowl, combine sweet corn, cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk and egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Stir in the shredded mozzarella cheese.
Cooking
- Heat oil in a frying pan over medium heat.
- Pour some batter onto the pan and cook until bubbles form on the surface.
- Flip and cook until golden brown.
- Repeat with remaining batter.