Description
Golden, tender griddle cakes filled with sweet corn and colorful bell peppers, lightly crisp on the outside and fluffy inside. Perfect for breakfast, brunch, or as a savory side dish.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup red bell pepper, finely diced
- 1/2 cup green bell pepper, finely diced
Instructions
- Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
- In a separate bowl, whisk together milk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the corn kernels and diced red and green bell peppers.
- Scoop about 1/4 cup of batter per cake onto the heated skillet, spacing them slightly apart.
- Cook for 2 to 3 minutes until bubbles form on the surface and edges look set.
- Flip carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
- Transfer to a plate and repeat with the remaining batter.
- Serve warm and enjoy.
Notes
- Do not overmix the batter, a few small lumps are fine and help keep the cakes tender.
- Let the batter rest for 5 to 10 minutes before cooking for better texture.
- Keep finished cakes warm in a low oven if cooking in batches.
- Store leftovers in the refrigerator for up to 3 days and reheat in a skillet for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 95mg
Keywords: corn and pepper griddle cakes, savory corn pancakes, cornmeal breakfast cakes, easy brunch recipe, vegetarian griddle cakes