Cheesy Corn Pancakes with Eggs

Did you know that February is National Hot Breakfast Month? Even more exciting, today, February 9, is National Pancake Day!

Krusteaz, which offers many different high quality baking mixes, sent me an awesome Breakfast Night starter kit, including:

• two boxes of each of the following mixes: Buttermilk Pancake, Belgian Waffle, Honey Wheat Pancakes, and Triple Chocolate Chunk Cookie
• pancake spatula
• pancake griddle pan
• squeeze bottle for pancake art
• an apron
• Breakfast Night inspiration including sample Breakfast Night recipes

Krusteaz is also offering one I Can Cook That reader the same starter kit listed above! Details after the recipe. Krusteaz currently also has  a coupon for $0.50 off any one pancake or waffle mix.

My fiance loves breakfast for dinner, so I decided to make a savory pancake topped with sunny side up eggs to celebrate National Pancake Day!

Krusteaz’s Buttermilk Pancake Mix makes this recipe a cinch to prepare! Just add some additional ingredients and you have a delicious dinner ready in minutes!

Ingredients (serves 2, multiply as needed):

• 1 cup Krusteaz Buttermilk Pancake Mix
• 2/3 cup cold water
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup frozen corn kernels, thawed
• 1/4 cup green onions
• cooking spray
• 2 eggs
• salt and pepper, to taste

To make, add the Krusteaz Buttermilk Pancake Mix to a large bowl.

Add in the water,

then the cheddar cheese, corn kernels, and green onions.

Season with salt and pepper and mix to combine.

Add a griddle or large saute pan over medium high heat. Spray with cooking spray.

Spoon out about 1/4 cup of the mixture and add to the pan, spreading it out a bit to make an even layer.

Cook for about 1 minute and flip using a spatula. Cook for another minute or until golden brown on each side.

Remove the pancake and add to a plate.

Repeat with the remaining pancakes. Cover the pancakes with a tea towel to keep warm.

Spray more cooking spray into the pan. Crack one egg into a small bowl and season with salt and pepper.

Carefully add the egg to the hot pan and reduce the heat to low. Cook until the egg whites are solid but the yolk still jiggles when you move the pan, about 1-2 minutes. Repeat with the remaining egg.

Add three of each pancake to two separate plates. Top with one egg each.

To eat, break the yolk so that you have a “sauce” over the pancakes.

These pancakes are so tasty! I love the bites of corn kernels paired with the cheesy goodness of the cheddar!

I have some other yummy breakfast for dinner options so you can celebrate all month:

• Huevos Rancheros Tacos
• Frog in a Hole with Blueberry Pancakes
• Shakshuka
• Lemon Ricotta Blueberry Pancakes
• New Jersey-Style Loko Moko

Print

Yum

Cheesy Corn Pancakes with Eggs

Cook Time: 15 minutes

Yield: 2 servings

Serving Size: 3 pancakes, 1 egg

Ingredients

• 1 cup Krusteaz Buttermilk Pancake Mix
• 2/3 cup cold water
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup frozen corn kernels, thawed
• 1/4 cup green onions
• cooking spray
• 2 eggs
• salt and pepper, to taste

Instructions

1. To make, add the Krusteaz Buttermilk Pancake Mix to a large bowl
2. Add in the water,
3. then the cheddar cheese, corn kernels, and green onions.
4. Season with salt and pepper and mix to combine.
5. Add a griddle or large saute pan over medium high heat. Spray with cooking spray.
6. Spoon out about 1/4 cup of the mixture and add to the pan, spreading it out a bit to make an even layer.
7. Cook for about 1 minute and flip using a spatula. Cook for another minute or until golden brown on each side.
8. Remove the pancake and add to a plate.
9. Repeat with the remaining pancakes. Cover the pancakes with a tea towel to keep warm.
10. Spray more cooking spray into the pan. Crack one egg into a small bowl and season with salt and pepper.
11. Carefully add the egg to the hot pan and reduce the heat to low. Cook until the egg whites are solid but the yolk still jiggles when you move the pan, about 1-2 minutes. Repeat with the remaining egg.
12. Add three of each pancake to two separate plates. Top with one egg each. To eat, break the yolk so that you have a "sauce" over the pancakes.

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