Corn Pancakes

Corn Pancakes

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10 min.
25 min.
4 Servings

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.


  • 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
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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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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

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

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