Corn Griddlecakes - cooking recipe

Ingredients

1 3/4 c. sifted all-purpose flour
3 Tbsp. sugar
3 1/2 tsp. baking powder
3/4 tsp. salt
1 egg
1 c. milk
1/4 c. salad oil
1 (8 oz.) can whole kernel corn, drained (1 c.)

Preparation

Into medium bowl, sift flour with sugar, baking powder and salt.
In small bowl, lightly beat egg.
Add milk and salad oil; beat until well blended.
Add to flour mixture all at once.
Beat just until smooth.
Stir in corn.
Slowly heat griddle or skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
For each griddlecake, spoon about 1/4 cup batter onto hot griddle, spreading to make a 5-inch circle.
Cook until bubbles form on surface.
Turn and cook until nicely browned on underside.
Serve hot with butter and hot maple syrup.
Makes nine 5-inch griddlecakes.