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Corn Fritter Pancakes


"Pancakes with corn! Serve with butter and syrup!"
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15 m servings 322 cals
Original recipe yields 4 servings (12 pancakes)

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  • Prep

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  1. Heat oil in a griddle or large skillet over medium heat.
  2. Stir corn, cornbread mix, milk, and egg together in a bowl until batter is combined.
  3. Drop batter by large spoonfuls onto preheated griddle and cook until bubbles form and the edges are dry, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 1/2 minutes more. Repeat with remaining batter.

Nutrition Facts

Per Serving: 322 calories; 10.6 g fat; 51 g carbohydrates; 8.9 g protein; 50 mg cholesterol; 1068 mg sodium. Full nutrition

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Read all reviews 3
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I’d give this a 5 for taste and a 2 for the recipe as written because I think there’s something wrong. Since the recipe doesn’t say if the can of corn should be drained, I used it with the liqu...

When ever you use jiffy mix you need to let it set for 5 minutes before frying.

Awesome recipe! It was a little runny I just added some corn meal to bring it to the right consistency I also added some salt and served it with an herb butter that rocked!! Also serving it with...