Corn Pancakes

Corn Pancakes

A simple idea for a delicious breakfast.


  • 200 g corn (1/2 can)
  • 1 egg
  • 3 tablespoons flour (wheat or corn flour for gluten-free version)
  • 1/2 teaspoon baking powder
  • 1 tablespoon heavy cream or milk
  • salt, 1/3 teaspoon turmeric, 1/3 teaspoon sweet paprika powder
  • a few basil leaves
  • oil (e.g., coconut or other)


Drain the corn and blend it with turmeric and paprika powder in a food processor or blender (into a puree with smaller and larger corn pieces). Transfer to a bowl, add chopped basil, milk, and egg, and mix. Add flour with baking powder, season with salt, and gently mix into a uniform batter. Heat a pan, grease it with oil, and spoon about 1 and 1/2 tablespoons of batter per pancake, spreading gently to a thickness of about 7 mm. Fry without flipping for about 1.5 minutes until golden brown on the bottom and risen. Then, flip to the other side and continue frying. Remove from the pan and repeat with the remaining batter. On a well-heated pan, the pancakes may cook faster.

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