Corn Pancakes

INGREDIENTS:

• 2 c. Shirley J Corn Bread & Muffin Mix
• 1 1/2 c. Milk
• for cooking Oil (or butter)

DIRECTIONS:

Combine Shirley J Corn Muffin and Bread Mix with milk in a bowl. In a non-stick pan or on a griddle at medium to low heat, place a small amount of oil and about ¼ cup of batter. Cook pancake for about 60 seconds on each side, or until pancake is cooked through. If the pancake is burning adjust the temperature lower and cook longer.