Corn and Cheese Soufflé Pancakes recipe - ingredients, nutrition and when to eat it
These fluffy soufflé pancakes are made with corn and cheese. Beaten eggs make them light and tender, while the sweet pops of corn pair nicely with the savory…
These fluffy soufflé pancakes are made with corn and cheese. Beaten eggs make them light and tender, while the sweet pops of corn pair nicely with the savory richness of cheese. They’re especially good served warm for brunch or a weekend snack.
Snacks & desserts · 30 minutes to cook
Tips: The egg whites whip up better when they’re free of water and yolk.
Tips: Preheat the pan well over low heat and cover it with a lid so the pancakes cook through and stay fluffy without burning on the outside.
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Ingredients (1 serving)
- Egg — 2 pc
- Corn — 3 Tbsp
- Cheese — 25 g
- Flour — 2 Tbsp
- Milk — 1 Tbsp
- Sugar — 1 Tbsp
- Baking powder — 0.3 tsp
- Butter — 1 tsp