SHRIMP and CORN PANCAKE
A Signature Appetizer on our Fall Menu
From the recipe files of
Executive Chef, Russell Stannard

• In a bowl, make a well with the flour and baking powder.

• Add eggs in the center and mix well.

• Slowly add milk and butter. Strain to remove bumps

• Add salt, corn, and shrimp.

• Melt butter in a 5-inch nonstick saute pan.

• When hot, add 2 ounces of pancake batter.

• Cook each side until golden brown.