Corn Pancakes

These corn pancakes support balanced everyday eating with simple ingredients.
They offer steady energy while remaining light but satisfying.
Fresh parsley brings calm nourishment to the plate.
Sour cream adds comfort without making the dish heavy.
A warm option that fits into mindful daily routines.
Ideal for maintaining a steady plant-forward lifestyle.

Olivia

Corn Pancakes

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Corn pancakes with sour cream and parsley for a balanced plant-forward everyday appetizer or light meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Breakfast, Snack

Cuisine: American

Calories: 249

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 ½ cups corn kernels
• ½ cup all-purpose flour
• 2 eggs
• 2 tablespoons olive oil
• ½ teaspoon baking powder
• Salt to taste
• Black pepper to taste
• ½ cup sour cream
• 2 tablespoons fresh parsley chopped

Equipment

Frying Pan

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Large Deep Frying Pan

Mixing Bowl

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Mixing bowl

Cooking Instructions

 

1. Combine corn, flour, baking powder, salt, and black pepper in a bowl.
2. Add eggs and mix until combined.
3. Heat olive oil in a skillet over medium heat.
4. Spoon batter into the pan.
5. Flatten slightly with a spatula.
6. Cook until golden on one side.
7. Flip and cook until golden on the other side.
8. Remove from heat.
9. Serve with sour cream and sprinkle with fresh parsley.

Nutrition

Calories: 249kcalCarbohydrates: 22gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 99mgSodium: 221mgPotassium: 175mgFiber: 2gSugar: 4gVitamin A: 494IUVitamin C: 4mgCalcium: 78mgIron: 2mg

Notes

Use fresh or thawed corn for best texture.

Do not overcrowd the pan.

Serve warm for best flavor.

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