Corn Pancakes with Turkey

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This amazing corn pancake recipe is quick and easy, with simple ingredients to make a delicious snack or meal. The turkey adds some protein, and a tasteful seasoning mix of onion, thyme, leek, and mustard really ties it all together.


  • 5 slices bacon
  • 200 g leek (white part)
  • 1 small onion
  • 2–3 green onion stalks
  • Vegetable oil to taste
  • 1/2 lb baked turkey
  • 1 apple
  • 1 sprig thyme
  • 1/2 cup white dry wine
  • 130 g ricotta
  • Mustard to taste
  • Salt to taste
  • Pepper to taste

For pancakes:

  • 3 tbsp butter
  • 2 eggs
  • 3/4 cup milk
  • 1/2 tsp sugar
  • 1 1/2 cup wheat flour
  • 3/4 cup corn flour


  1. For pancakes in a large bowl, beat melted butter, eggs, milk, salt and sugar.
  2. Add flour and knead the dough. Cool for 15 minutes.
  3. Fry bacon in a dry frying pan until crunch. Transfer to paper towels.
  4. Cut leek and onion into thin half-rings and fry in the same frying pan with oil for 8 minutes. Add green onions and fry for another 2 minutes.
  5. Cut turkey into small pieces.
  6. Peel apple and cut into small cubes.
  7. Add all the prepared ingredients to turkey along with thyme and wine. Cover and cook for 10 minutes.
  8. Transfer to a bowl and mix with ricotta and finely chopped bacon. Sprinkle with salt and pepper. Cool for 30 minutes.
  9. Bake pancakes with vegetable oil.
  10. Place turkey stuffing in the middle of each pancake and roll it up. Serve with mustard.