• 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 salt
• 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

1. Preheat oven to 200°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.

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