1 egg
1/4 c. milk
1 c. pancake mix (Bisquick)
1 (12 oz.) can whole kernel corn (drained)
Oil, depth of 1 inch

Blend egg and milk. Add pancake mix stirring until fairly smooth (batter will be stiff). Fold in corn. Drop by teaspoon into hot oil. Cook quickly until golden brown (4 minutes). Pour on syrup. Be careful does not get too hot. Makes 24.