Harold's Corn Pancakes

Ingredients:

• Small package of corn muffin mix 8.5 ounces (like Jiffy)
• 1 small can corn, drained - 8.5 ounces (frozen or fresh from the cob corn cooked--about 1/2 cup)
• 1 cup of buttermilk (fresh or make from dried buttermilk mix using fluid from canned corn.)  
• 1 egg, beaten
• 1 Tablespoon Unrefined (virgin) coconut oil for cooking.
• Agave syrup

Directions:
Mix egg and butter milk.  Add dry mix and whisk to remove all lumps.  Add corn,

Fry pancake batter in about 1 Tablespoon coconut oil in a non-stick skillet.

Serve with agave syrup.

Makes 3-4 pancakes.