CORN PANCAKE


1 8ounce can creamed corn

2 large eggs

1/2 cup frozen corn,thawed

1 tbsp sugar

salt and pepper

1/2 cup flour

cooking spray

Unsalted Butter for serving

1. In a medium bowl,comine the creamed corn,eggs,frozen corn and sugar; season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps,until just combined.

2. Spray a nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with melted utter

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