Buttermilk Corn Pancakes
Our recipe for Buttermilk Corn Pancakes is so easy it takes just 5 minutes to put together. The combination of buttermilk, sweet corn soup and cornmeal make these pancakes so delicious they’re sure to become a favorite. A drizzle of honey is the perfect finish.
Ingredients
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
1.75 cups buttermilk
3 egg
1.5 cups all-purpose flour
1.5 cups yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons butter
1.75 cups buttermilk
3 egg
1.5 cups all-purpose flour
1.5 cups yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons butter
Instructions
Beat the soup, buttermilk and eggs in a large bowl with a fork or whisk. Stir in the flour, cornmeal, sugar, baking powder and baking soda just until combined.
Heat 1 tablespoon butter in a 12-inch skillet over medium heat. Cook the pancakes in batches, using about 1/3 cup batter for each pancake. Cook for 2 minutes on each side or until lightly browned. Add the remaining butter to the skillet as needed.
Serve the pancakes hot, with a drizzle of warm honey or syrup, if desired.
Heat 1 tablespoon butter in a 12-inch skillet over medium heat. Cook the pancakes in batches, using about 1/3 cup batter for each pancake. Cook for 2 minutes on each side or until lightly browned. Add the remaining butter to the skillet as needed.
Serve the pancakes hot, with a drizzle of warm honey or syrup, if desired.
Buttermilk Corn Pancakes
Our recipe for Buttermilk Corn Pancakes is so easy it takes just 5 minutes to put together. The combination of buttermilk, sweet corn soup and cornmeal make these pancakes so deliciou...
Directions
Print
Beat the soup, buttermilk and eggs in a large bowl with a fork or whisk. Stir in the flour, cornmeal, sugar, baking powder and baking soda just until combined.
Heat 1 tablespoon butter in a 12-inch skillet over medium heat. Cook the pancakes in batches, using about 1/3 cup batter for each pancake. Cook for 2 minutes on each side or until lightly browned. Add the remaining butter to the skillet as needed.
Serve the pancakes hot, with a drizzle of warm honey or syrup, if desired.
Ingredients
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
1.75 cups buttermilk
3 egg
1.5 cups all-purpose flour
1.5 cups yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons butter
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