Description
Indulge in a delightful breakfast with these savory Corn and Turkey Griddle Cakes, a perfect blend of sweet corn and hearty turkey for a satisfying start to your day. Whether you’re rushing through a busy weekday or enjoying a leisurely weekend brunch, this recipe is both quick and easy to prepare. With the comforting flavors of crispy turkey and fresh onions nestled in fluffy pancakes, these cakes are sure to become a favorite for both kids and adults alike. Top them with warm maple syrup for an irresistible treat that feels indulgent yet wholesome.
Ingredients
Scale
- ½ cup finely chopped sweet onion
- 1 cup all-purpose flour (or gluten-free blend)
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ¾ cup milk
- 1 large egg, beaten
- 1 tablespoon canola or vegetable oil
- 1 cup frozen, canned, or fresh corn
- ½ cup shredded Monterey Jack cheese (optional)
Instructions
- In a skillet, cook turkey pieces over medium heat until browned. Add onions and sauté until softened; set aside some for topping.
- In a bowl, mix flour, chives, baking powder, salt, and cayenne pepper.
- Stir in milk, beaten egg, and oil until just combined. Fold in turkey mixture along with corn and cheese.
- Heat griddle over medium heat; pour batter (¼ cup per cake) and cook until golden brown on each side (about 3-4 minutes).
- Serve warm topped with reserved onion mixture and drizzled with maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 2g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg