Silver Dollar Corn Griddle Cakes

Servings: 14 - 18

Switch up toppings to turn these corn cakes from savory to sweet. Drizzle with cheese sauce and add a salad for a fast, healthy weeknight supper. Top with maple syrup to satisfy your sweet tooth.


  • ⅓ cup fine-ground cornmeal
  • ⅔ cup all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 egg whites
  • 2 tablespoons fresh chopped chives
  • ½ cup fresh corn kernels
  • 1 tablespoon butter, melted
  • ½ cup finely chopped ham


  1. Combine all dry ingredients in large bowl.
  2. Stir in buttermilk.
  3. In a separate bowl, beat egg whites until stiff and then fold into mix. Add chives and let rest 10 minutes.
  4. To add a little color, brush butter lightly in each well of 3-inch molded pancake griddle with Teflon™ nonstick coating.
  5. Drop 2 tablespoons batter into each circle; sprinkle corn and ham over each.
  6. Cook over medium heat until bubbles appear and the edges begin to look dry. Flip and cook other side for one minute.
  7. Add your favorite toppings and serve.