Corn Cakes

Growing up we always had pancakes on the weekend and it was my Dad's job to make them the majority of the time. We always had different items in the pancakes - strawberries, blueberries, apples, peaches and yes even corn. If you are a fan of hush puppies you will really enjoy this recipe.

Corn Cakes: Serves 4-8

2C Bisquick
1C Milk
2 Eggs
1C Corn Kernels
2tsp Butter

In a mixing bowl mix Bisquick, milk & eggs together until the batter is just incorporated. Add the corn to the batter and stir again. I like to use canned Summer Crisp corn but nothing beats left over corn on the cobb that has been cut off the cobb and broken into pieces, you can also use frozen corn kernels that have been thawed and drained.

Now that the batter is ready it is time to make the pancakes. On a greased skillet over medium heat add 1/2tsp of butter and let it melt, add 1/4 of the batter to the skillet at whatever size pancakes you prefer (I used a tablespoon scoop today and made silver dollar pancakes). When you finish the first batch place them on a cookie sheet and place in a 200 degree oven to keep warm while you repeat this process with the remaining batter.

In my family we like to eat them plain, with honey or even maple syrup. Keep in mind that if you can't fathom having corn with breakfast you can also serve these as a side dish to a dinner the same way you would hush puppies.

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WW: 9 Points Plus / serving @ 4 servings
5 Points Plus / serving @ 8 servings