Crispy Corn Pancakes (Corn Latkes)
Translated from Spanish, the language of the reel.
Heesan Park cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A delicious and simple way to prepare sweet corn, mixed with egg and milk to create a golden and crispy pancake that both kids and adults love.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Breakfast or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the shucked corn kernels in a large bowl.
Add two eggs to the bowl with the corn.
Pour in a splash of milk and add one package of seasoned pancake mix.
Mix all ingredients evenly until the corn is well coated by the batter.
Heat a pan over low heat and brush the surface with a little vegetable oil.
Pour the corn mixture into the pan and spread it with a spatula to form a flat, even layer.
Sprinkle black sesame seeds on top to add aroma and flavor.
Cook over low heat until the bottom is firm and golden brown.
Carefully flip the pancake and continue cooking until both sides are golden and crispy.
Notes
The 'seasoned pancake mix' mentioned in the video is usually a commercial blend of flour and cornstarch with salt and spices common in Asian cuisine for frying. If you cannot find it, you can use all-purpose flour with a pinch of salt and pepper.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 455
- Protein
- 16 g
- Carbs
- 67 g
- Fat
- 16 g
- Fiber
- 4 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
