Silver Dollar Corn Pancakes

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  • Ingredients
    3 EGGS
    2 Tbsp. vegetable oil
    1 Tbsp. milk
    1/4 cup yellow cornmeal
    1/4 cup all-purpose flour
    1/2 tsp. baking powder
    1/2 tsp. salt
    1 can (7 oz.) whole kernel corn, drained well

    Yields: 4 Servings

  • Nutritional Information

    Per Serving

    Good Source: Protein, Folate and Choline

    Calories: 217

    Total Fat: 11 g
    Saturated fat: 2 g
    Polyunsaturated fat: 5 g
    Monounsaturated fat: 3 g

    Cholesterol: 140 mg
    Sodium: 527 mg
    Carbohydrates: 20 g
    Dietary Fiber: 1 g
    Protein: 7 g
    Vitamin A: 231 IU
    Vitamin D: 32.6 IU
    Folate: 53.5 mcg
    Calcium: 69.6 mg
    Iron: 1.7 mg
    Choline: 96.7 mg

    Vitamin C: 1 mg
    Vitamin E: 2.1 IU
    Trans Fat: 0 g
    Sugars: 3 g
    Potassium: 80.6 mg
    Magnesium: 10.4 mg
    Selenium: 15.4 mcg
    Phosphorus: 154 mg
    Vitamin B12: 0.4 mcg
    Vitamin K: 0.3 mcg
    Vitamin B6: 0.1 mg
    Copper: 0.1 mg
    Vitamin B1 – Thiamin: 0.1 mg
    Manganese: 0.1 mg
    Zinc: 0.6 mg
    Vitamin B2 – Riboflavin: 0.3 mg
    Vitamin B3 – Niacin: 2.3 mg
    Omega 3: 0.1 g
    Omega 6: 4.3 g


  1. BEAT eggs, oil and milk in large bowl until blended.

  2. MIX cornmeal, flour, baking powder and salt in small bowl. ADD to egg mixture; stir just until dry ingredients are moistened. STIR IN corn.

  3. HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. Reduce heat to medium-low. SPOON 1 Tbsp. portions of batter into skillet; cook until golden brown, turning once.

Insider Info

Quick and tasty Mexican-inspired pancakes. Fill them with scrambled eggs and black-bean salsa.

Always pre-heat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.

Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.