Spinach and Corn Pancakes

Measure ingredients and wash fresh produce. Keep raw animal products separate from ready-to-eat food.

Measure flour into a large mixing bowl.

In a smaller bowl, combine milk, oil, and eggs, and mix well. Add milk mixture to flour, and mix until smooth.

Prepare frozen spinach and corn according to their package instructions, cool promptly and drain thoroughly. Add the measured vegetables and pepper to the batter and mix.

Apply cooking spray to the cool nonstick pan, then heat over medium heat. Avoid spraying an aerosol over heat or a flame.

Spoon 1/4 cup batter per pancake. Cook about 2–3 minutes on the first face until firm enough to turn, then 1–2 minutes on the other. Reduce heat if the outside browns early; the batter must be completely set and the center reach 71°C / 160°F. Makes approximately 16–18 pancakes.

Serve immediately.