Mom’s Corn Pancakes- The Girl in the Apron- Lizzy McAvoy
Note from The Girl in the Apron:
When my sister and I were kids and had sleepovers, my Mom would make the best breakfast the next morning. It was so good that my best friend from 5th grade, Mallory, still talks about my Mom’s Corn Pancakes. Yep, you heard me right, Corn Pancakes. So where did this unusual recipe begin. My Grandpa dreamt up Corn Pancakes back when he worked at the firehouse. It became a tradition not only with his fellow firemen but also at home with his family. This recipe has spanned 3 generations. I can’t count how many times friends or family have come into town and asked to have brunch at our house, just to unabashedly get their fix of Corn Pancakes. I promise you these hotcakes will truly mix up your breakfast routine and be a total hit! And The Girl in the Apron got it honest from her Mom, so this recipe is quick, easy and here’s how you do it!
2 cups Bisquick baking mix
1 cup milk or buttermilk
1 (14.75 oz) can Del Monte sweet corn cream style
1 (14.75 oz) can Del Monte whole kernel corn, drained
Here’s How You Do It:
In a large mixing bowl, combine Bisquick, milk, eggs, cream corn and kernel corn. Whisk together.
In a greased non stick skillet on medium low heat, add a small pad of butter. Allow to melt and spoon in one ladle full of pancake batter. Low and slow is the key to flipping the perfect pancake. Allow bubbles to form along the entire surface of the pancake, about 3-5 minutes. Flip pancake and cook for an additional minute. Top with your favorite pancake toppings.