Corn Pancakes


  • 2 teaspoons vegetable oil
  • 2 cloves garlic minced or 1/2 teaspoon garlic powder
  • 1 can (14.5 ounces) diced or crushed tomatoes
  • 1/4 teaspoon each salt and pepper
  • 1 Tablespoon lemon juice (optional)
  • 1/4 teaspoon red pepper flakes (optional)


  1. Wash hands with soap and water.
  2. In a large bowl, mix corn meal, flour, baking powder and salt.
  3. In another bowl, mix together the eggs and milk. Add egg and milk mixture and corn to the flour mixture and mix until combined.
  4. Lightly grease a large skillet or griddle. Heat skillet or griddle over medium heat (300 °F in an electric skillet). Pour batter onto hot griddle to make individual pancakes.
  5. Cook until golden on the bottom. Turn and cook on other side.
  6. Refrigerate leftovers within 2 hours
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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