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Corn Pancakes

Ingredients

1 package (12-oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
2 packages (11-oz.) Creamed Chipped Beef, prepared according package directions
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 egg, lightly beaten
1/4 cup milk
3 tablespoons chopped green onion
2 tablespoons vegetable oil

  

Directions

COMBINE flour and baking powder. In a medium bowl, stir in corn soufflé, egg, milk and green onion, just until blended.

HEAT oil in medium skillet until hot.

POUR 1/4 cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown.

SERVE pancakes with creamed chipped beef.

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Corn Pancakes

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Corn Pancakes are a great idea for lunch or for dinner. Top these corn pancakes, right off the griddle, with rich and creamy Creamed Chipped Beef.
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Corn Pancakes

Ingredients:

1 package (12-oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
2 packages (11-oz.) Creamed Chipped Beef, prepared according package directions
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 egg, lightly beaten
1/4 cup milk
3 tablespoons chopped green onion
2 tablespoons vegetable oil

Directions:

COMBINE flour and baking powder. In a medium bowl, stir in corn soufflé, egg, milk and green onion, just until blended.

HEAT oil in medium skillet until hot.

POUR 1/4 cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown.

SERVE pancakes with creamed chipped beef.

Estimated Times:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 0 minutes

Servings: 4

In this recipe:


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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4 

    *Percent Daily Values are based on a 2,000 calorie diet.

    In this recipe:


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