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Sweetcorn Pancakes Recipe

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Sweetcorn Pancakes Recipe

Prep Time: Cook Time:


  • Wheat flour, white, all-purpose, enriched, unbleached | 1.00 cup
  • Egg, white, raw | 1.00 large
  • Milk, nonfat, skim, with vitamin A and D | 0.66 cup
  • Corn, sweet, yellow, canned, whole kernel, drained solids | 1.00 cup
  • Olive oil | 1.00 tsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Chili sauce | 2.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 177.60 mg

Fat per serving: 1.87 g

Saturated fat per serving: 0.30 g

Protein per serving: 6.63 g

Sodium per serving: 225.73 mg

Cholesterol per serving: 0.81 g


  1. In a blender or food processor, add egg white, all purpose flour and skim milk with half cup of sweet corn, work on processor until mixture becomes smooth.
  2. Season well with salt and pepper with adding remaining sweet corn. Heat up a frying pan and lightly use oil to brush all over the pan. Use a large spoon to drop tablespoons of batter, cook until set well. Now cook another side of pan cakes until golden in color. Serve hot with tomato sauce.

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