Servings: 4

Prep Time: 10 Min.

Cook Time: 2 Min.

What you need:

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3 eggs
2 Tbsp. vegetable oil
1 Tbsp. milk
1/4 c. yellow cornmeal
1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 can (7 oz.) whole kernel corn, drained well

What to do:

1. Beat eggs, oil and milk in large bowl until blended.
2. Mix cornmeal, flour, baking powder and salt in small bowl. Add to egg mixture; stir just until dry ingredients are moistened. Stir in corn.
3. Heat lightly greased large nonstick skillet or griddle over medium heat until hot. Reduce heat to medium-low. Spoon 1 Tbsp. portions of batter into skillet; cook until golden brown, turning once.

INSIDER INFORMATION
* Always pre-heat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.
* Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.

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Nutritional information:

Calories: 217;   Total Fat: 11g;   Saturated Fat: 2g;   Cholesterol: 159mg;   Total Carbs: 20g;   Fiber: 1g;   Protein: 7g;   Sodium: 526mg;