Corn Griddlecakes

• 1 3/4 c. sifted all-purpose flour
• 3 Tbsp. sugar
• 3 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 egg
• 1 c. milk
• 1/4 c. salad oil
• 1 (8 oz.) can whole kernel corn, drained (1 c.)

1. Into medium bowl, sift flour with sugar, baking powder and salt.
2. In small bowl, lightly beat egg.
3. Add milk and salad oil; beat until well blended.
4. Add to flour mixture all at once.
5. Beat just until smooth.
6. Stir in corn.
7. Slowly heat griddle or skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
8. For each griddlecake, spoon about 1/4 cup batter onto hot griddle, spreading to make a 5-inch circle.
9. Cook until bubbles form on surface.
10. Turn and cook until nicely browned on underside.
11. Serve hot with butter and hot maple syrup.
12. Makes nine 5-inch griddlecakes.

flour, sugar, baking powder, salt, egg, milk, salad oil, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467918 (may not work)