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.
One of my new favorite foods is pumpkin pancakes. Bud’s girlfriend made them for a me a few months ago and they are soooooo yummy!! And easy to make too. As long as you know how to flip a pancake. Which I don’t. So I had Art flip them for me. And I tried really hard to get a photo of the flip. I tried for half an hour, but no go. Oh well. They are super yummy and I’m sure you’re tired of hearing me talk about them, so here’s the recipe and photos:
1 1/4 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. allspice
pinch of ground cloves
1 cup milk
6 Tbsp. canned pumpkin puree
2 Tbsp. melted butter
Mix all dry ingredients together in a bowl.
(I like to grate the nutmeg from fresh, so here’s a picture of my cute little nutmeg grater:)
Next, mix in the rest of the ingredients.
If you use a non-stick skillet, there is no need to grease your pan. Just heat it over medium heat (just hot enough so water droplets skitter around the pan like so:
Once the pan is hot enough, pour the pancake batter by scant 1/4 cups onto the pan. Cook pancakes on first side until edges are rounded, with bubbles around them.
Now it’s time to flip. Sorry, but as I said earlier, I have no good pictures of a flip and I am horrible at it myself. If you are a good flipper, please feel free to send me photos of how well you flip (just please don’t flip me off, LOL).
This makes about 12 medium size pancakes.