Here’s a great idea for lunch or for dinner. Top these corn pancakes, right off the griddle, with rich and creamy Creamed Chipped Beef.
1 (12 ounce) package STOUFFER’S Corn Souffl, defrosted according to package directions
2 (11 ounce) packages STOUFFER’S Creamed Chipped Beef, prepared according package directions
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 large egg, lightly beaten
1/4 cup milk
3 tablespoons chopped green onion
2 tablespoons vegetable oil
Combine flour and baking powder. In a medium bowl, stir in corn souffl, egg, milk and green onion, just until blended.
Heat oil in medium skillet until hot.
Pour 1/4 cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown.
Serve pancakes with creamed chipped beef.
Makes 4 servings.