2 cups pancake mix
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 egg, beaten
1 1/2 cup milk
1 (8 ounce) can cream style corn
1 tablespoon vegetable oil

In a large bowl combine pancake mix, cumin and chili powder.

In a small bowl mix egg and milk together. Add egg mixture to dry ingredients and beat until smooth. Add corn and stir until blended.

Heat oil in a large skillet. When hot, pour about 1/4 cup pancake mixture into the pan to form small pancakes. Three or four pancakes can be cooked at one time. When pancakes become fluffy and well-browned on the bottom, flip over and cook on the other side.

Serve with butter and syrup.