1 c. Aunt Jemina pancake mix
1 egg, beaten
1/2 c. milk
2 c. canned whole kernel corn, drained

Place pancake mix in bowl. Add egg and milk, mixing until batter is fairly smooth. Lightly stir in corn, then let stand 5 minutes. Drop batter by teaspoonfuls into hot deep fat (375 degrees), turning when brown on underside. (Total cooking time, about 3 minutes.) Drain on absorbent paper. Serve hot with maple syrup. Makes 3 dozen.