• about 1 cup milk
• 4T unsalted butter
• 1 cup sweet corn kernels
• 1 1/4 cup flour
• dash salt
• 2 t baking soda
• 2 large eggs

1. Combine milk, butter and corn in small saucepan over medium heat till butter melted. let cool til lukewarm
2. Sift dry ingredients on waxed paper
3. In large bowl beat eggs till mixed. Add milk mixture. Stir in flour mixture until combined. Add more milk if too thick.
4. Use about 1/4 batter for each pancake. Cook over medium heat till bubble cover surface and begin to burst. Flip for about 30 more seconds
5. Enjoy with syrup or honey and some bacon

Great way to use the delicious fall corn