Name: Sweet Corn Pancake Sliders (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 cup All-Purpose Flour; 2 tbsp Sugar; 2 tsp Baking Powder; 1/2 tsp Salt; 1 cup Milk; 1 Egg; 2 tbsp Melted Butter; 1 cup Frozen Corn-thawed; 1 lb Ground Chicken; 1/2 cup Onion-diced; 1 tsp Garlic Powder; 1/2 tsp Paprika; 1/4 tsp Black Pepper; 1/4 cup Ketchup; 1/4 cup Mustard; 4 slices Cheddar Cheese

Recipe tier

Pancake Batter
1 cup 240 mL All-Purpose Flour
2 tbsp 30 mL Sugar
2 tsp 10 mL Baking Powder
1/2 tsp 2.5 mL Salt
1 cup 240 mL Milk
1 1 Egg
2 tbsp 30 mL Melted Butter
1 cup 170 g Frozen Corn-thawed
Filling
1 lb 450 g Ground Chicken
1/2 cup 120 mL Onion-diced
1 tsp 5 mL Garlic Powder
1/2 tsp 2.5 mL Paprika
1/4 tsp 1.25 mL Black Pepper
1/4 cup 60 mL Ketchup
1/4 cup 60 mL Mustard
Toppings
4 slices 4 Cheddar Cheese

Equipment

Large Bowl
Whisk
Skillet
Spatula

Instructions

🎙️ Cook with voice coach

In a large bowl, whisk together the All-Purpose Flour, Sugar, Baking Powder, and Salt from the Pancake Batter group.
In a separate bowl, whisk together the Milk, Egg, and Melted Butter from the Pancake Batter group. Add the thawed Corn.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
In a skillet over medium heat, cook 1/4 cup portions of the pancake batter for 2-3 minutes per side, or until golden brown. Set aside.
In a separate skillet, brown the Ground Chicken from the Filling group over medium heat. Drain any excess grease.
Add the diced Onion to the skillet with the Ground Chicken and cook until softened, about 5 minutes.
Stir in the Garlic Powder, Paprika, and Black Pepper from the Filling group. Cook for 1 minute more.
Stir in the Ketchup and Mustard from the Filling group and cook until heated through.
Assemble the sliders: Place a scoop of the chicken filling between two corn pancakes. Top with a slice of Cheddar Cheese from the Toppings group.
Serve immediately.