Corn Pancakes - cooking recipe

Ingredients

1/2 c. all-purpose flour
1/4 c. corn meal
2 tsp. baking powder
1 Tbsp. sugar
dash of salt
1/2 to 2/3 c. milk
1 Tbsp. melted butter
1 egg, beaten
1/2 c. corn (fresh, frozen or canned)

Preparation

Combine the first 5 ingredients.
Whisk together the milk, egg and butter.
Stir in corn.
Stir in flour mixture until well moistened.
Do not beat.
Add more milk if too thick.
Bake on hot griddle, using 1/3 cup batter per pancake.
Makes 6 pancakes.