2 eggs, separated
1/2 c. sweet milk
1 c. pancake mix
2 c. whole kernel corn

Blend egg yolks and milk. Stir in the pancake mix and continue stirring until smooth. Fold in the corn.

Beat egg whites until stiff and fold into mixture. Pour cooking oil into an iron skillet a half to 1 inch deep and heat. Drop batter by tablespoonsful into hot oil. Cook until golden brown on both sides.