Corn Pancakes on the Range

I made these because I remember my mother making them for me, and they are a pure comfort food!

Unlike a corn fritter, they are thin, and the fried corn makes you think of roasted corn from the county fair  - yumm!

Ingredients:

12 oz canned corn

1/2 c. Gluten Free Bisquick

3 T half and half

salt & pepper to taste

Corn Oil for frying

Instructions:

1.  Mix 1/4 of the drained corn with the half and half in a small, tall, bowl.  

2.  Use an immersion blender to make it mushy.

3.  Transfer to a larger bowl and add the Bisquick, remaining corn, and salt & pepper.  Mixture should be similar in consistency to lumpy pancake mix.  If not, add additional mix or half & half as appropriate to get proper consistency.

4.  Preheat a thin layer of corn oil in a frying pan with medium hot flame.  When hot, ladle in mix to make pancakes.

5.  When the edges get golden brown, carefully flip the cakes.

6.  While cooking, prepare a draining area by putting paper towel sheets on a plate.  As the cakes get done, transfer to the plate.  Add new ones as space becomes available in the pan.

7.  Season with additional salt & pepper if desired.

The outsides will be crispy, while the insides are succulent.