Coconut Curry Corn Cakes

Our favorite way to whip up some delectably zesty pancakes quicker than you can say “Flip that flapjack!” is to combine simple ingredients that are likely lounging around in your pantry and refrigerator.

Step 1: Raid the pantry!
Unearth that can of corn that’s been in the pantry for far too long, along with the last remains of a pancake mix and whatever veggies are still lively enough to not be part of a science experiment. For this recipe, we suggest using any of the following: 1/2 cup canned corn, 1/2 a yellow onion or 1/4 cup scallions, 1 cup chopped spinach, 1/2 a bell pepper, chopped and/or 1/2 cup shredded carrots.

Step 2: The Mix-Up!
Grab your bottle of MOB Coconut Curry. Begin by following the directions for how to make pancakes on the back of the box and sub out 1/2 cup of water for 1/2 cup of MOB Coconut Yellow Curry. Now add in your eggs, cage-free or whatever lifestyle your egg was living before it met its mixer fate. Then add in your veggies of choice and whip it like it owes you money.

Step 3: The Seasoning Serenade!
Salt, pepper, and if you’re feeling adventurous, throw in a spice that’s been in your cabinet since the beginning of time.

Step 4: The Griddle Giggle!
Oil your griddle or pan. Pour dollops of batter onto the hot griddle and allow the bubbly magic to form. Once the bottom side is golden brown, it’s time to flip like a ninja. Just try not to make the first pancake suck! LOL

And Voilà! Serve these savory quick-witted pancakes with a side of self-satisfaction, and maybe a cheeky garnish of more MOB coconut Curry on top! ,

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