Sift the dry ingredients into a bowl. Combine the corn, egg and milk, add
to the flour mixture and mix well. Then add the butter. Spoon onto a hot
griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until
bubbles show on the surface, then turn the cakes over and cook the other
sides until golden brown. Serve with crisp rashers of bacon and maple
syrup.
Recipe by: TWO FAT LADIES #FL1B01
Posted to MC-Recipe Digest V1 #857 by Sue <suechef@sover.net> on Oct 21,
1997
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