Buttermilk Corn Pancakes

Our recipe for Buttermilk Corn Pancakes is so easy it takes just 5 minutes to put together.  The combination of buttermilk, sweet corn soup and cornmeal make these pancakes so deliciou...

Directions

Beat the soup, buttermilk and eggs in a large bowl with a fork or whisk.  Stir in the flour, cornmeal, sugar, baking powder and baking soda just until combined.

Heat 1 tablespoon butter in a 12-inch skillet over medium heat.  Cook the pancakes in batches, using about 1/3 cup batter for each pancake.  Cook for 2 minutes on each side or until lightly browned.  Add the remaining butter to the skillet as needed.

Serve the pancakes hot, with a drizzle of warm honey or syrup, if desired.

Ingredients

1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
1.75 cups buttermilk
3 egg
1.5 cups all-purpose flour
1.5 cups yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons butter

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