Sweet Corn, Spinach and Mushroom Pancakes

sweet corn spinach and mushroom pancakesI had some leftover sweet corn sitting in the refrigerator.  What to do? What to do??  I could make my sweet corn fritters, but I didn’t really want to eat anything that heavy.  Something a little lighter and more breakfasty (is that a word?) was in order.

I looked through my stash of veggies and came up with a yummy plan.  These sweet corn, spinach and mushroom pancakes are delicious!!  They didn’t even need a topping!! Pair them with some turkey bacon and you’re good to go. Plus, they will keep in the refrigerator for a few days, so you can make a big batch and reheat them as needed in the mornings for a quick workday breakfast.

Sweet Corn, Spinach and Mushroom Pancakes

Ingredients:

1 cup flour

1 tsp. baking powder

dash of salt

1/4 tsp. onion powder

1 egg, beaten

1 cup milk

1 tsp. butter

1/2 bag of frozen sweet corn, thawed

1 cup spinach, rinsed and patted dry

3 or 4 medium crimini mushrooms, stems removed

Directions:

Saute’ mushrooms and spinach in a medium sized saucepan.  Remove from heat.

Combine flour, baking powder, salt and onion powder.  Add egg and mix until smooth.  Add milk and butter and continue mixing until it reaches a medium-thick consistency.  Fold in corn, spinach and mushrooms.

Spray pan with some cooking spray and return to heat.  Drop batter by quarter-cups onto hot pan.  Cook until bubbles form around the edge of the crust, then flip (about 2 minutes per side).  Serve immediately, or refrigerate for use within 3 days.

sweet corn spinach and mushroom pancakesEnjoy!!

7 Replies to “Sweet Corn, Spinach and Mushroom Pancakes”

  1. One of my favorite ‘go to’ ways to turn a vegetable into a quick and easy light meal is fritters or vegetable pancakes. I have experimented with fritters using many different vegetables with many different flavours including both sweet and savoury and it was finally time to try using one of my favourite flavour combinations, spinach and feta, to make some fritters.

    1. Hi Shelley – Yes, the sweet corn adds plenty of sweetness. This is really more of a savory dish anyway. If I were to serve it with a condiment, it would probably be ranch or a light cucumber dressing. These definitely don’t go with syrup.

  2. My hubby would love these. I’m not a big spinach fan. I can’t wait for our corn to come in. Another few weeks I think. That first ear just tastes so good.

Please comment!!