Hi everyone!

       If your pantry is like mine and has tins of creamed corn and other veges. in the back row
       waiting for a recipe, then how about try making corn griddle cakes!

       I got this idea yesterday when I felt like using up some tinned corn and flour before the
       expiry date.   I didn't look up a recipe, but just used my usual pikelet recipe as the base.
       As griddle cakes are thicker than pikelets, don't add too much milk before you add the
       creamed corn.  

       I used 2 cups of self-raising flour, 1 egg,  2 tblsp. melted butter and extra salt.
       I slowly added the milk using a hand beater and made sure it was of firm consistency.
       I tipped in a whole can, about 470g of creamed corn, into the mixture.
       The extra salt is to balance the sweetness of the tinned corn.
       I slowly beat that in, then I decided to open a small can of corn kernels which is optional.
       I stirred them in so that it creates that extra corn flavor when you bite into the cooked cake.

       On a large electric frypan, add just enough butter to a hot surface.
       Spoon the mixture on using whatever size spoon of your choice; I used a dessertspoon.
       Being a thicker batter than pikelets, allow them to cook a little slower.
       Gently lift one and check if it is brown before turning over.

        Serve warm with extra dollops of butter and perhaps some parsley for garnishing.

        I made extra for the neighbours next door, as the wife does not bake anymore due
        to ill-health and mobility problems.   Her husband loves home-made cooking, and
        I get a kick out of seeing their smiles!     If you have any elderly or disabled neighbours,
        make their day and share some.