Our Recipes

Corn pancakes

Corn pancakes




Cooking time


4 eggs

1 can 10 oz (284 ml) Graves creamed corn

1 tsp (5 ml) vanilla extract

1 cup (250 ml) all-purpose flour

1 tbsp (15 ml) baking powder

1 tsp (5 ml) baking soda

1 pinch of salt

Butter or oil for cooking


  1. In a bowl, beat eggs with creamed corn and vanilla.
  2. In a measuring cup, measure flour and add baking powder, baking soda and salt. Gradually add the corn mixture while whisking.
  3. Heat a pan on medium heat, melt a bit of butter or heat a bit of oil. Pour batter.
  4. Cook pancakes for about 2 minutes on each side.
  5. Serve with maple syrup.

Makes 4 large or 12 small pancakes

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