2 c. cream corn
1/4 c. minced onion
1 c. cornmeal
1/2 c. flour
1 tsp. baking powdertsp. salt
4 eggs
1 c. buttermilk
1/4 c. buttermilk

Mix corn, onion, cornmeal, flour, baking powder and salt. Mix well. Add eggs and butter, milk, and mix well. Melt butter in skillet (don't burn). Place large soup spoon of pancake batter into hot skillet and cook until bubbles form and surface dries. Flip pancake and continue to cook until golden brown. Makes 14-16 pancakes.