| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | 10 | 4-in cakes | ||
INGREDIENTS
| Dry Ingredients: | ||
| 2/3 | c | Flour; all-purpose |
| 1/3 | c | Flour; whole-wheat |
| 1 | tb | Sugar |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| Wet Ingredients: | ||
| 3/4 | c | Milk; low-fat |
| 1 | Egg | |
| 2 | tb | Vegetable oil |
| 1 1/3 | c | Corn kernels; (either |
| Frozen; canned, or | ||
| Fresh cooked) |
INSTRUCTIONS
Stir the dry ingredients together in a medium size bowl. Whisk the milk, egg and oil together in another bowl. Stir in the corn. Add the wet ingredients, mixing just to blend (don't worry about lumps). For each pancake, spread 1/4 cup of batter on a hot, greased griddle. Cook over moderate heat until golden brown on the bottom and the tops begin to bubble. Turn and cook until the undersides are golden brown. Serve warm. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Dec 29, 1997
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