- 1 14.5-ounce can creamed corn
- 1 ½ cups Kodiak Buttermilk Pancake and Waffle Mix
- 1 egg, beaten
- ½ cup whole milk
Combine all ingredients (do not over work). If mix is too thick add a tablespoon of milk at a time until you get the batter consistency you want.
Heat a griddle to 375º (I use my infrared thermometer to check). Grease lightly with vegetable oil. Using a ¼ measuring cup or scoop add batter to griddle. Cook until bubbles appear in the batter, flip and cook until the cakes are golden brown.
I served then with maple glazed pork chops.
