Total Time
Prep 5 mins
Cook 3 mins

I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.

Ingredients Nutrition


  1. combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
  2. Sift dry ingredients onto waxed paper.
  3. In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
  4. Add remaining milk if the batter is thicker than cake batter.
  5. Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
  6. When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
  7. Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
  8. Flip the cakes and cook for about 30 seconds on the other side.


Most Helpful

These were so good! I had them for dinner tonite all on their own (well-with a drop of maple syrup) and thoroughly enjoyed them. I melted the butter with the milk & corn in the microwave in the bowl I wanted to mix the batter in. I then mixed in the blended dry ingredients and then the beaten eggs. The batter was perfect and so were the pancakes. Made for Top Favorites of 2009 Cookbook Tag-Feb'10.

Sweet PQ? February 11, 2010

These were just wonderful. I used cream corn from a can, so I didn't need to use the extra 1/4 c. of milk. and used 1/8 c sugar. Even my picky little eater ate 3 of these. Thanks for the recipe, will be sharing with others.

Chef Krisstina November 04, 2009

these are now my new afternoon brunch snack :)

MarraMamba April 04, 2009

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