• 2   cups 
    Birds Eye® Baby Gold & White Corn, thawed and drained
  • 1/2  cup 
    finely diced red bell pepper
  • 2   tablespoons 
    sliced green onion
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    ground black pepper
  • 1   cup 
    pancake batter, prepared according to package directions
  • 3   tablespoons 
    butter, melted
  • 1/2  cup 
    reduced-fat sour cream
    Chopped fresh chives, optional
Preheat oven to 200 degrees F.
Add corn, bell pepper, green onion, salt, and pepper to the prepared pancake mix; stir until just combined.
Heat a 10-inch nonstick skillet over MEDIUM heat. Brush pan with a bit of the butter to coat. Working in batches, add heaping tablespoons of batter to the skillet and cook, flipping, until golden brown on each side.
Place corn cakes on a baking sheet and place in preheated oven to keep warm. Brush pan with additional butter between batches as needed.
Serving Suggestion:

Serve each corn cake with a small dollop of sour cream. Garnish with chives, if desired.
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