Corn Pancakes with Mango Butter – Panqueques de Maíz

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Delicious, fluffy corn pancakes with sweet whipped mango butter

Preparation time: 15 mins
Cooking time: 15 mins

Difficulty: Easy - for beginners
Serves: 4 servings


1 cup fresh or frozen yellow corn

3 large eggs
1 1/2 cups buttermilk
5 tablespoons butter, melted

1 1/4 cups finely ground yellow cornmeal
1 1/4 cups all purpose flour
1/3 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt

3 tablespoons vegetable oil for the griddle


Using the metal blade attachment, grind the corn with a food processor until you have a smooth paste. (Defrost frozen corn before grinding.)
Beat eggs in a large bowl until frothy. Add the buttermilk, ground corn, and melted butter and blend until smooth.

Sift together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Beat this into the egg mixture until you have a nice batter. Add a little more buttermilk if necessary to get the right consistency in the batter.

Lightly oil a preheated griddle and cook pancakes in the normal fashion: use about 1/4 cup batter per pancake and space at least an inch or so apart on the griddle. Flip the pancakes when they start to bubble towards the middle.

Serve pancakes immediately, or keep them warm in the oven until you are ready to plate.

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