Corn pancakes

This recipe appeared in the Sun-Times on Feb. 4, 1948.

MAKES 14 TO 16 MEDIUM PANCAKES

2 cups pancake ready-mix

2 1/4 cups milk

1 cup whole kernel corn

1. Just add milk to unsifted pancake mix all at once and stir lightly. Fold in corn.

2. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Bake until golden brown on one side, turn and bake other side.

3. Serve hot topped with Sausage Gravy.

½ pound pork sausage meat

3 tablespoons flour

2 cups milk

1. Brown sausage meat in frying pan. Cook slowly for about 10 minutes. Drain drippings off the meat. Remove meat from frying pan.

2. Place 3 tablespoons of the drippings in frying pan. Blend in flour. Add milk, stirring constantly until thickened.

3. Add the browned sausage meat. Heat. Serve hot over corn pancakes.

Nutrition facts per serving: 192 calories, 7 g fat, 28 g saturated fat, 22 mg cholesterol, 24 g carbohydrates, 8 g protein, 419 mg sodium, 1 g fiber