DIRECTIONS:

  • Start by placing pancake mix into a medium-size mixing bowl. Spread pancake mix out to make a crater in the middle for wet ingredients.

  • In a separate small bowl, whisk together egg and desired liquid.

  • After mixing thoroughly, slowly pour wet ingredients into the center of the bowl containing pancake mix.

  • Gently whisk wet and dry ingredients until thoroughly combined and set aside.

  • Allow the mixture to sit for at least 20 minutes allowing corn to fully hydrate.

  • After about 15 minutes of allowing the batter to rest, turn a flat, heavy-bottom pan on at medium heat. For instance: griddle, cast iron skillet, etc. Allow the pan to thoroughly warm before adding any batter. You can test the temperature by adding a small amount of batter to the pan.

  • Once the pan is hot, lightly grease the bottom to keep the pancake from sticking. Pan spray is the most convenient tool to help your pancake from sticking, but you can easily use another oil lightly covering the skillet’s surface as seen in the video.

  • Slowly add the batter in small circles, spreading to an even thickness.

  • When the pancake has cooked halfway through, flip and allow to finish cooking on the other side.

  • Repeat this process until all batter is cooked.

  • Enjoy! Serve stacked corn pancakes with honey, maple syrup, or fresh berry compote.

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At Tocabe, every meal tells the story of our American Indian culture through Native-sourced recipes and ingredients. This Corn Pancake recipe is simple, fun, and delicious for the whole family, turning breakfast into cherished family time.

NOTES:

  • The batter will bubble slightly on top, similar to a flour pancake when it’s time to flip.

  • The corn pancake batter will be somewhat thicker than a typical pancake. If you feel it’s too thick, add small increments of milk until desired consistency is reached.

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