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!!