1 can (8 oz.) cream style corn
1 can (12 oz.) whole corn
1 c. yellow cornmeal
2 eggs
1/2 c. milk
1/2 tsp. salt
1/4 c. oil

Mix all ingredients. Heat 1/4 cup oil in large skillet until hot. Drop batter using 1/4 cup per pancake into hot oil. Cook and drain on paper towels.