Corn Griddle Cakes

Name: Corn Griddle Cakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 8 ounces plain flour (all-purpose); 1 1/2 teaspoon baking powder; 1/4 teaspoon paprika; 1/2 teaspoon salt; 6 ounces fresh sweet corn kernels, cut from the cob; 1 egg, beaten; 4 fluid ounces milk; 2 tablespoons melted butter; Rashers bacon and maple syrup, for servingx

Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Watch how to make this recipe.

Corn Griddle Cakes

0 Reviews

Breakfast.

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

348

Total Fat

9

Saturated Fat

5

Carbohydrates

56

Dietary Fiber

3

Sugar

3

Protein

10

Cholesterol

58

Sodium

348

Total: 30 min
Prep: 15 min
Cook: 15 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

348

Total Fat

9

Saturated Fat

5

Carbohydrates

56

Dietary Fiber

3

Sugar

3

Protein

10

Cholesterol

58

Sodium

348

Total: 30 min
Prep: 15 min
Cook: 15 min

Ingredients

8 ounces plain flour (all-purpose)

1 1/2 teaspoon baking powder

1/4 teaspoon paprika

1/2 teaspoon salt

6 ounces fresh sweet corn kernels, cut from the cob

1 egg, beaten

4 fluid ounces milk

2 tablespoons melted butter

Rashers bacon and maple syrup, for servingx

Directions

Sift the flour, baking powder, paprika, and salt into a bowl. Combine the corn, egg and milk, add to the flour mixture and mix well. Then add the butter.
Spoon onto a hot griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until bubbles show on the surface, then turn the cakes over and cook the other sides until golden brown. Serve with crisp rashers of bacon and maple syrup.