Elaine Walker, Vegetables

Easy Corn Fritter-Pancakes

2 cups corn (frozen)
1 egg, well beaten
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter, melted
2 teaspoons baking powder
1 cup flour
2/3 cup milk

Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.

While corn is thawing, mix all of the remaining ingredients in a large bowl.
Add thawed corn to batter and mix well.

Add a splash of vegetable oil to a large non-stick skillet and turn burner to medium-high.

When skillet is hot, drop spoonfuls of batter into skillet. Brown on both sides.