Ingredients for Corn Potato Pancakes
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How to Make Corn Potato Pancakes
- In a large bowl, combine 2 cups of leftover mashed potatoes, 1 cup of creamed corn, 1/2 cup all-purpose flour, 1/4 cup chopped onion, 1 large egg, 1/4 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- Heat 1 tablespoon of oil (vegetable or canola) in a large skillet over medium heat.
- Drop 1/4 cup of batter onto the hot skillet for each pancake. Adjust the amount to create pancakes of your desired size.
- Cook for 1-2 minutes per side, or until golden brown and crispy. Adjust cooking time depending on the heat of your stove and the size of your pancakes.
- Repeat steps 3 and 4 with the remaining batter, adding more oil to the skillet as needed.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
3g
Carbs
3g