Yield: 2 dozen
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2 eggs, lightly beaten
2 cups whote kernel corn
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
pinch black pepper
oil

Combine eggs, corn, flour, baking powder, salt and pepper in a medium bowl.
Stir to blend well.

Heat skillet slowly.
Add enough oil to coat lightly.
Test temperature by sprinkling a few drops of water on hot surface.
When drops bounce, temperature is right.

Measure batter, a scant tablespoon for each pancake into skillet.

Cook until little holes appear on top; turn and cook briefly until bottoms brown.

Remove to a warm platter; repeat with remaining batter, stirring frequently.

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