1 c. of Aunt Jemima
Buttermilk complete pancake mix
1 c. whole kernel corn drained, save juice
3/4 c. juice from corn add water if necessary to make 3/4 c.

Heat skillet over medium low heat or electric griddle to 375 degrees. Skillet is ready when drops of water sizzle, then evaporate. Combine pancake mix and corn juice just until large lumps disappear. Add corn. Pour 1/4 cup butter for each pancake onto lightly greased skillet. Turn when pancakes bubble and bottom are golden brown. Serve with butter and syrup. Makes 6 to 8 pancakes.