I 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
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
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.