Serves: 4
Total Calories: 134
1. 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.
2. 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. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Corn Pancakes recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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