I first came across this recipe, originally by Gale Gand, in my local newspaper's food section, but of course it was not gluten-free. After obsessing about how delicious it sounded, I adapted it using my pancake mix. These fritters are indeed as tasty as they seem!
Saute onion and garlic in olive oil over medium heat, until the onion is translucent (about 3-5 minutes). Set aside to cool. In a medium bowl, whisk together pancake mix, parmesan cheese and pepper. Make a little well in the middle, and add the egg and milk. Lightly whisk the egg and milk, then mix all ingredients until blended. Stir in corn and onion-garlic mixture. [Optional: stir in ¼ cup of crumbled bacon or smoked salmon.] Heat oil over medium heat in large skillet or electric griddle. Scoop batter by ¼ cups onto skillet. They will be a little lumpy at this point—you can smoosh them down a bit with the measuring cup. Cook until edges appear to slightly brown (about 3 minutes). Flip fritters and cook other side. When they are golden-brown, remove to a platter or cookie sheet. Keep warm in a 200 oven while you finish cooking the remaining fritters. Serve with suggested toppings, with eggs, potatoes, and fruit, for a fantastic brunch. Or, try them for a change of pace for lunch, with a green salad. Leftovers keep in an airtight container, and can be reheated the next day.
Optional toppings: Crumbled bacon, additional parmesan cheese, Smoked Salmon Salsa, Your heart’s delight