2 1/2 c. corn (fresh/canned/leftover)
1 c. flour
1 tsp. baking powder
1 tsp. salt
2 eggs
1/4 c. milk
2 tsp. salad oil

Mix all ingredients together. Drop by tablespoonfuls onto hot oil in frying pan. When eggs start to bubble, turn, fry to a nice golden brown, turning only once.

(Note: Can adjust this recipe to any amount of leftover corn.) Serve with butter and jelly or pancake syrup.