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Corn Pancakes

Corn PancakesHere's a great idea for lunch or for dinner. Top these corn pancakes, hot off the griddle, with rich and creamy, creamed chipped beef.

Recipe Ingredients:

1 (12-ounce) package STOUFFER'S® Corn Soufflé, defrosted according to package directions
2 (11-ounce) packages creamed chipped beef, prepared according package directions (optional)
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 large egg, lightly beaten
1/4 cup milk
3 tablespoons chopped green onion
2 tablespoons vegetable oil

Cooking Directions:

  1. Combine flour and baking powder. In a medium bowl, stir in corn soufflé, egg, milk and green onion, just until blended.
  2. Heat oil in medium skillet until hot.
  3. Pour 1/4 cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown.
  4. Serve pancakes with creamed chipped beef, if desired.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and, used with permission.