1 egg 1/4 cup milk 1 cup pancake mix 1 can (12 oz) whole kernel corn drained Wesson oil to depth of 1 inch in skillet
Blend egg and milk. Add pancake mix, stirring just until smooth. Fold in corn. To insure lightness do not overbeat. Drop by teaspoonfuls into heated oil. Cook until brown. Good for use of left over corn.
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