1 can 10 oz (284 ml) Graves creamed corn
1 tsp (5 ml) vanilla extract
1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) baking soda
1 pinch of salt
Butter or oil for cooking
- In a bowl, beat eggs with creamed corn and vanilla.
- In a measuring cup, measure flour and add baking powder, baking soda and salt. Gradually add the corn mixture while whisking.
- Heat a pan on medium heat, melt a bit of butter or heat a bit of oil. Pour batter.
- Cook pancakes for about 2 minutes on each side.
- Serve with maple syrup.
Makes 4 large or 12 small pancakes