Ingredients
- 1 c. of Aunt Jemima
- Buttermilk complete pancake mix
- 1 c. whole kernel corn liquid removed, save juice
- 3/4 c. juice from corn add in water if necessary to make 3/4 c.
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Corn Pancakes
Directions
- Heat frying pan over medium low heat or possibly electric griddle to 375 degrees. Frying pan is ready when drops of water sizzle, then evaporate. Put together pancake mix and corn juice just till large lumps disappear. Add in corn. Pour 1/4 cup butter for each pancake onto lightly greased frying pan. Turn when pancakes bubble and bottom are golden. Serve with butter and syrup. Makes 6 to 8 pancakes.
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