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Ingredients
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    2   cups 
    Birds Eye® Baby Gold & White Corn, thawed and drained
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    1/2  cup 
    finely diced red bell pepper
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    2   tablespoons 
    sliced green onion
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    1   cup 
    pancake batter, prepared according to package directions
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    3   tablespoons 
    butter, melted
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    1/2  cup 
    reduced-fat sour cream
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    Chopped fresh chives, optional

Directions
1.
Preheat oven to 200 degrees F.
2.
Add corn, bell pepper, green onion, salt, and pepper to the prepared pancake mix; stir until just combined.
3.
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.
4.
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:

1.
Serve each corn cake with a small dollop of sour cream. Garnish with chives, if desired.
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