Cooking Directions

• Beat the soup, buttermilk and eggs in a large bowl with a fork or whisk.  Stir in the flour, cornmeal, sugar, baking powder and baking soda just until combined.
• Heat 1 tablespoon butter in a 12-inch skillet over medium heat.  Cook the pancakes in batches, using about 1/3 cup batter for each pancake.  Cook for 2 minutes on each side or until lightly browned.  Add the remaining butter to the skillet as needed.
• Serve the pancakes hot, with a drizzle of warm honey or syrup, if desired.

Ingredients

• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
• 1.75 cups buttermilk
• 3 egg
• 1.5 cups all-purpose flour
• 1.5 cups yellow cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 tablespoons butter