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Corn-Doggie Flapjacks
2 cups all-purpose flour1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1 tablespoon butter, melted
1/2 cup waterBlend dry ingredients. Add creamed corn (using all the canned liquid), melted butter and water. Stir to mix, but do not over-mix. Grease a hot skillet with solid shortening and pour a scoop of the mix to test the temperature. Bubbles should form on top of the flapjack before turning. Brown on both sides.Serve sprinkled with confectioners` sugar, if desired. Use honey as a topping instead of the usual maple syrup, if desired.
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