Recipe Categories
Breads
Breakfast
Pancakes

Lynn's Corn Pancakes

1 package (6 oz) pancake mix
1 can (14 1/2 oz) Cream Style Corn
1 egg, beaten
2 tbsp. milk, (whole,low fat, or fat free)
1 tbsp. vegetable oil
1 tbsp. sugar


In a medium-size bowl, combine pancake mix, corn, egg, milk, oil, and sugar; set aside. Heat a large skillet or griddle to high heat and spray with non-stick cooking spray. For each pancake, pour 1/4 cup batter in the skillet or griddle, the spread into 3-4 inch cakes (cook 3 to 4 at a time). Cook each side for 3 minutes or until golden brown. Remove corn pancakes from skillet and place in a foil covered plate until all pancakes are made.

Wrangell–St. Elias National Park and Preserve, Alaska : The park is made up of gargantuan icefields and about 2,000 glaciers that have created a sculpted landscape of valleys, peaks, and lakes. This premier wilderness contains extensive bird, animal, and marine mammal habitats where trumpeter swans, Daal sheep, bisons, and sea lions dwell.