Tortitas de EloteFresh corn makes irresistible little pancakes, to accompany entrées, such as sauced meat or poultry dishes, or as a quick snack topped with salsa. The batter is easy to make and quick to cook.
Corn Pancakes
Tortitas de EloteFresh corn makes irresistible little pancakes, to accompany entrées, such as sauced meat or poultry dishes, or as a quick snack topped with salsa. The batter is easy to make and quick to cook.
Ingredients
Makes about 16 small pancakes
- 2 medium ears corn shucked
- ¼ cup milk
- 1 large egg beaten
- ½ cup all-purpose flour
- ¼ cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- Cut the kernels from the corn cobs, and scrape the cobs to release the corn milk.
- Put in a bowl.
- Stir in the milk and egg.
- In another bowl, mix the flour, baking powder, and salt.
- Stir the dry ingredients into the corn mixture and mix well.
- In a medium nonstick skillet, heat the oil over medium heat.
- Spoon about 2 tablespoons of batter into the oil to form a small pancake.
- Repeat and cook about 3 pancakes at a time about 1 to 2 minutes on each side, or until golden brown.
Notes & Wine Advice
Serve hot.