Don't quite remember where I got this recipe but it's very good.
Cheddar Corn Pancakes:

Ingredients:
1-1/4 cups all-purpose flour
1 tablespoon sugar
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1-1-1/4 cups milk
4 tablespoons butter, melted and cooled
1 7-ounce can corn niblets, thoroughly drained
butter for frying
2 cups grated cheddar cheese

Directions:
1.Mix together the flour, sugar, baking powder, and salt.
2.Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3.Combine both mixtures, then add the corn niblets, stirring only enough
to blend. If the mixture seems too thick to pour, add more milk.
4.Over medium-high heat, melt butter on a griddle or in a skillet. When
the butter begins to sizzle, pour out pancakes 4-5 inches in diameter.
Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to
pop on the surface of the pancake, flip and cook until the cheese is
crusty and gold.
5.Serve hot with syrup.

On Fri, 07 Aug 2009 09:04:17 -0400, NotNow wrote:

Don't quite remember where I got this recipe but it's very good.
Cheddar Corn Pancakes:

Ingredients:
1-1/4 cups all-purpose flour
1 tablespoon sugar
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1-1-1/4 cups milk
4 tablespoons butter, melted and cooled
1 7-ounce can corn niblets, thoroughly drained
butter for frying
2 cups grated cheddar cheese

Directions:
1.Mix together the flour, sugar, baking powder, and salt.
2.Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3.Combine both mixtures, then add the corn niblets, stirring only enough
to blend. If the mixture seems too thick to pour, add more milk.
4.Over medium-high heat, melt butter on a griddle or in a skillet. When
the butter begins to sizzle, pour out pancakes 4-5 inches in diameter.
Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to
pop on the surface of the pancake, flip and cook until the cheese is
crusty and gold.
5.Serve hot with syrup.

You could do that with Bisquick also.

Those do not sound like low calorie pancakes!

They do sound good though.
--
John H

All decisions, even those made by liberals, are the result of binary thinking.

On Aug 7, 4:40*pm, John Leo wrote:
On Fri, 07 Aug 2009 09:04:17 -0400, NotNow wrote:
Don't quite remember where I got this recipe but it's very good.
Cheddar Corn Pancakes:

Ingredients:
1-1/4 cups all-purpose flour
1 tablespoon sugar
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1-1-1/4 cups milk
4 tablespoons butter, melted and cooled
1 7-ounce can corn niblets, thoroughly drained
butter for frying
2 cups grated cheddar cheese

Directions:
1.Mix together the flour, sugar, baking powder, and salt.
2.Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3.Combine both mixtures, then add the corn niblets, stirring only enough
to blend. If the mixture seems too thick to pour, add more milk.
4.Over medium-high heat, melt butter on a griddle or in a skillet. When
the butter begins to sizzle, pour out pancakes 4-5 inches in diameter.
Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to
pop on the surface of the pancake, flip and cook until the cheese is
crusty and gold.
5.Serve hot with syrup.

You could do that with Bisquick also.

Those do not sound like low calorie pancakes!

They do sound good though.
--
John H

All decisions, even those made by liberals, are the result of binary thinking.

Unless you serve em with real cane syrup, naaaaaah

On Fri, 7 Aug 2009 18:37:21 -0700 (PDT), Frogwatch
wrote:

On Aug 7, 4:40*pm, John Leo wrote:
On Fri, 07 Aug 2009 09:04:17 -0400, NotNow wrote:
Don't quite remember where I got this recipe but it's very good.
Cheddar Corn Pancakes:

Ingredients:
1-1/4 cups all-purpose flour
1 tablespoon sugar
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1-1-1/4 cups milk
4 tablespoons butter, melted and cooled
1 7-ounce can corn niblets, thoroughly drained
butter for frying
2 cups grated cheddar cheese

Directions:
1.Mix together the flour, sugar, baking powder, and salt.
2.Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3.Combine both mixtures, then add the corn niblets, stirring only enough
to blend. If the mixture seems too thick to pour, add more milk.
4.Over medium-high heat, melt butter on a griddle or in a skillet. When
the butter begins to sizzle, pour out pancakes 4-5 inches in diameter.
Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to
pop on the surface of the pancake, flip and cook until the cheese is
crusty and gold.
5.Serve hot with syrup.

You could do that with Bisquick also.

Those do not sound like low calorie pancakes!

They do sound good though.
--
John H

All decisions, even those made by liberals, are the result of binary thinking.

Unless you serve em with real cane syrup, naaaaaah

Save the real cane syrup for biscuit dunking.
--
John H

All decisions, even those made by liberals, are the result of binary thinking.