Creamed Corn Pancakes with Cheese

Introduction

These corn pancakes use a can of creamed corn, pancake mix, flour, egg, and sugar to make a thick batter that cooks in about 1 minute per side. You get a lightly sweet, soft-centered pancake with browned edges, and serving it hot with cheese makes it work for breakfast, brunch, or a quick light meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Servings: 4

Ingredients

• 1 can (14 fl oz / 398 g) creamed corn
• ¾ cup pancake mix
• ¼ cup flour
• 1 egg
• 2 tablespoons melted butter or margarine
• 2 tablespoons sugar, or to taste
• Cheese of your choice

Instructions

1. Blend all the ingredients together in a blender. The mix should become thick and heavy. If not, add more corn.
2. Shape the mix into small pancakes approximately ½ inch (1.5 cm) thick and about 5 inches (13 cm) in diameter. Let them cook on medium heat for about 1 minute on each side, or until small bubbles form on the top.
3. Cachapas should be served hot and may be accompanied with cheese (feta cheese is one option, Mexican white cheese “Cotija”, Venezuelan or Colombian “Queso Blanco” ,”Queso de Mano” or “Queso Guayanes” where available).

Variations

• Reduce the 2 tablespoons sugar to 1 tablespoon or less if you want the pancakes more savory and less breakfast-like.
• Use melted butter instead of margarine for a richer flavor, or use margarine for a slightly softer, less buttery finish.
• Change the cheese of your choice to feta for a saltier bite, Cotija for a firmer crumbly topping, or queso blanco for a milder, creamier contrast.
• Make the pancakes smaller than the 5-inch (13 cm) diameter in the shaping step if you want more browned edges and easier flipping.

Tips for Success

• The batter should look thick and heavy after blending; if it pours like regular pancake batter, it will spread too much in the pan.
• Keep the heat at medium so the outside browns without burning before the center sets.
• Flip only when small bubbles form on the top and the edges look set; turning too early can make them tear.
• Stick close to the ½ inch (1.5 cm) thickness in the shaping step so the centers cook through in the stated time.
• Serve the pancakes hot with cheese so the cheese softens slightly against the warm surface.

Storage and Reheating

Store cooled pancakes in an airtight container in the fridge for up to 3 days. If you are serving them with cheese, store the cheese separately and add it after reheating.

Freeze the pancakes in a freezer-safe container or bag with parchment between layers for up to 2 months. Thaw overnight in the fridge or reheat from frozen.

FAQ

Can you make the batter without a blender?

Yes. You can whisk everything together by hand until smooth, though the batter may be slightly less uniform.

Why is my batter too thin?

Creamed corn brands vary, so some produce a looser batter than others. The mixture should be thick enough to hold its shape in the pan rather than spreading like standard pancake batter.

What cheese works best with these pancakes?

Feta, Cotija, queso blanco, queso de mano, and queso guayanes all work well. Choose a crumbly cheese for contrast or a softer cheese if you want it to melt slightly on contact.

Can you reduce or skip the sugar?

Yes. Reducing the sugar makes the pancakes more savory, and skipping it entirely still works if you want the corn flavor and cheese to stand out more.