1 (16 oz.) can cream style corn
1/2 c. milk
2 tbsp. melted butter
1 egg
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
Dash of pepper

Mix corn, milk, butter, and egg. Sift flour, baking powder, salt, and pepper and add to corn mixture. Stir lightly and add more milk, if needed, to make a batter. Cook as pancakes until edges are crispy.