2 c. all-purpose flour
1/4 c. sugar
1 tsp. salt
1 tsp. baking soda
2 c. buttermilk
2 eggs
1/4 c. vegetable oil
1 3/4 c. (16-17 oz. can) whole kernel corn, drained

Spoon flour into measuring cup and level off. Pour into mixing bowl. Add sugar, salt and soda to flour. Stir well to blend.

Combine buttermilk, eggs and oil in bowl. Beat well. Add liquid ingredients to blended dry ingredients. Beat until smooth. Stir in corn.

Grease griddle lightly for first pancakes only. Pour batter by 1/4 cupfuls onto hot griddle (375 degrees). Bake until puffy and bubbly. Turn and bake other side. Serve hot with maple syrup if desired. Yield sixteen 5 inch pancakes.