Corn Pancakes with Salsa
Savor a delightful fusion of sweet and savory with these fluffy Corn Pancakes topped with vibrant homemade salsa. Perfect for breakfast, brunch, or even a light dinner, these golden pancakes combine the nutty richness of cornmeal with bursts of sweet, juicy corn kernels. The recipe is brought to life with a fresh salsa made from ripe tomatoes, zesty lime juice, and a touch of heat from jalapeños, creating a flavor-packed topping that’s sure to impress. Ready in just 35 minutes, this easy but elevated dish brings together the heartiness of pancakes and the freshness of salsa for a satisfying meal that’s naturally crowd-pleasing. A must-try for fans of sweet-savory combinations and creative twists on classic comfort food!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1.5 teaspoons baking powder
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 medium tomatoes, diced
- 0.25 cup red onion, finely chopped
- 2 tablespoons cilantro, chopped
- 1 small jalapeño, finely chopped
- 1 large lime, juiced
- 0.25 teaspoon salt (for salsa)
Instructions
In a large mixing bowl, combine the flour, cornmeal, baking powder, sugar, and salt. Mix well.
In a separate bowl, whisk together the milk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold the corn kernels into the batter gently, ensuring they are evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown. Repeat with the remaining batter.
For the salsa, combine the diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a medium bowl. Mix well and set aside.
Serve the warm corn pancakes with a generous spoonful of fresh salsa on top. Enjoy immediately!
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 256.1 g | 93% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 47.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 402 mg | 31% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2018 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
