Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Tortattas
Golden brown and fragrant, these savory corn and ham pancakes are a comforting delight. Salsa or guacamole add a nice finishing touch...
Servings
25
25
Cuisine Type
- mexican
Day Part
- lunch
- snack
- dinner
Menu Part
- sideDish
Main Ingredient
- Eggs
- Vegetables
Golden brown and fragrant, these savory corn and ham pancakes are a comforting delight. Salsa or guacamole add a nice finishing touch.
Ingredients
25 large eggs
1⁄2 cup vegetable oil
4 oz. cream-style corn
12 oz. yellow cornmeal
10 oz. flour
1 oz. baking powder
1 tsp. onion powder
1 tbsp. salt
1 qt. plus 1⁄4 cup whole kernel corn
1 qt. plus 1⁄2 cup lean cooked ham, diced
8 oz. shredded carrots
4 oz. chopped green onion
Steps
In mixer, blend eggs, oil, and cream-style corn.
In separate bowl, mix cornmeal, flour, baking powder, onion powder, and salt. Thoroughly blend into egg mixture.
For filling, blend in whole kernel corn, ham, carrots, and green onion. Refrigerate batter if not used immediately.
Preheat lightly oiled griddle over medium heat. Ladle 1 oz. batter and cook until bubbles appear at edges, about 2 min. Turn and cook 2-3 min. more, until golden brown. Remove and keep warm. Repeat with remaining batter.
To serve, top 4 pancakes with sour cream, guacamole, salsa, or cheese sauce.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
