Corn Pancakes.

Ingredients

1⁄2 cup

 cornmeal

1⁄2 cup

 all-purpose flour

1 tablespoon

 baking powder

1⁄2 teaspoon

 salt

2 

large eggs

1⁄2 cup

 non-fat or 1% milk

2 cups

 cooked corn* (fresh, frozen or canned/drained)

  

cooking spray for skillet

Directions

1. Mix corn meal, flour, baking powder and salt.
2. Beat the eggs and milk together and add to the flour mixture.
3. Add corn and mix well.
4. Lightly oil skillet. Preheat pan on medium-high heat (350 degrees in an electric skillet).
5. Pour batter onto hot skillet to make individual pancakes.
6. Cook until golden on the bottom. Turn and cook on other side.
7. Refrigerate leftovers within 2 hours.

Notes

*Fresh corn works very well in this recipe. Cook 2 large ears of corn for 5 minutes in boiling water then cool in very cold water.  Cut kernels off the cob, cream style, (cut kernels with shallow cut then scrape the cob for the rest of the kernel). Add to batter. 

• Try serving with salsa or applesauce.  
• This recipe can also be made quickly with your favorite pancake mix. Make enough batter for six servings. Then, add 1 can drained corn or 2 cups cooked fresh corn cut off the cob.  

https://www.foodhero.org/recipes/corn-pancakes