corn griddlecakes
boston globe mag, 19 aug 07

2 1/2 1 1 3/4	ea c c t - - c	eggs, beaten milk flour baking powder salt to taste pepper to taste romano, grated (opt)	mix well
3 1 1/4 4	c c c T	fresh corn kernels grated corn kernels minced shallots parsley, chopped	fold in
	-	olive oil as required
oil a griddle and fry up like pancakes -- 1/4 c at a time serve warm variations include basil for parsley, zucchini for corn, etc