Instructions: In large sifter, place flour, cornmeal, sugar, salt, baking powder and salt.

Sift together into medium bowl. In seperate bowl whisk together milk or rice milk, egg or whites, oil and extract. Add to dry ingredients, mixing lightly with fork. Do not overmix. Fold in corn kernels.

Drop by 1/4 cupfuls onto preheated, lightly oiled nonstick skillet or griddle.

Cook over medium heat until bubbles appear, about 2 minutes. Turn once; cook other side until golden, about 2 minutes.

Makes 10-12 medium pancakes.

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