Corn Pancakes

INGREDIENTS:

• Butter 20 g (3/4 oz.)

• Eggs 2

• Mesclun greens as needed

(A)

• Pancake mix 200 g (7 oz.)

• Del Monte Whole Kernel Corn 190 g (6-3/4 oz.)

• Egg 1

• Milk 150 g (5-1/4 oz.)

STEPS:

1. Drain the whole corn, and beat egg (A).

2. Combine (A) in a bowl.

3. Heat 5 g of butter in a pan, and pour in 1/4 of (2) per pancake. Turn over when the edges rise and the bottom browns and cook both sides. Cook all pancakes in the same manner.

4. Make two sunny-side up eggs.

5. Serve two pancakes (3) per plate with (4) and mesclun greens.