Description
Crispy Corn & Herb Pancake Slices are savory, golden pancakes packed with sweet corn, fresh herbs, and a light batter, pan-fried until crisp and served in slices – perfect for snacks, brunch, or party platters.
Ingredients
Units
Scale
- 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup chopped mixed herbs (parsley, cilantro, chives)
- 1/2 cup all-purpose flour
- 1/4 cup rice flour (for extra crispiness)
- 1/2 tsp baking powder
- 2 large eggs
- 1/4 cup milk or water
- Salt and pepper to taste
- 1/4 tsp paprika or chili flakes (optional)
- 2 tbsp grated parmesan or nutritional yeast (optional)
- Vegetable oil for pan-frying
Instructions
- In a large bowl, combine all-purpose flour, rice flour, baking powder, salt, pepper, and paprika or chili flakes.
- In another bowl, whisk together eggs and milk (or water).
- Add wet ingredients to the dry mix and stir until just combined.
- Fold in the corn kernels, chopped herbs, and optional parmesan or nutritional yeast.
- Heat a nonstick skillet with a bit of oil over medium heat.
- Pour the batter into the pan and spread evenly into a thick round or rectangle, about 1/2 inch thick.
- Cook for 4–5 minutes per side, or until golden brown and crispy. Flip carefully using a spatula.
- Once cooked through, transfer to a board and let cool slightly. Slice into wedges or squares.
- Serve warm with a dipping sauce or yogurt-based dressing.
Notes
- Rice flour helps make the pancakes extra crispy.
- Use whatever herbs you have on hand – dill, mint, or basil also work well.
- Can be made ahead and reheated in a skillet or oven.
- Pairs great with sour cream, sriracha mayo, or herbed yogurt dip.
Nutrition
- Serving Size: 1 slice
- Calories: 95
- Sugar: 1g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg