Corn Pancakes

Description

My Mom would often make Jiffy corn muffins on weekend mornings. While I was musing about this, I realized that there was a box of Jiffy cornbread in the cupboard and found this pancake recipe on the box. It was originally intended to be cooked on a griddle using melted Crisco, but I substituted melted butter and a frying pan since it's what I had on hand.

• Cook Time: 20 minutes
• Serves: 2-3

Ingredients

• 1 box Jiffy (or similar) corn muffin mix
• 1 egg
• 2 tablespoons melted butter or shortening
• ¾ cup milk

Directions

1. Mix ingredients together in a bowl.
2. Don't worry if batter is slightly lumpy: it's supposed to be that way.
3. Cook on hot skillet which is greased with oil or butter.
4. Flip pancakes when butter/oil bubbles appear around pancakes and edges begin to dry.