Sweet Corn, Egg & Cheese Breakfast Pancake

Instructions:

1. Prepare the pancake batter according to package directions. Fold in half of the corn kernels.
2. Heat half the oil in a small nonstick skillet over medium heat. Pour in the batter to make one large pancake or two smaller pancakes. Cook until golden on both sides, then transfer to a plate.
3. Add the remaining oil to the skillet. Pour in the liquid eggs, season with black pepper and a small amount of salt, and stir gently until almost set. Add the remaining corn and cheese and cook just until the cheese melts and the eggs are fully cooked.
4. Spoon the cheesy corn eggs over the pancake or fold the pancake around the eggs like a breakfast taco.

Good for: A playful sweet-and-savory breakfast that uses fresh corn in an unexpected but approachable way.

Optional: Add a tiny amount of finely chopped jalapeño to the eggs for a mild Southwest-style version.