This is a French Grandma dish that I have been making all the time lately. They go with all kinds of savory dishes- shrimp, roast beef, pork chops, whatever. The batter comes together in less time than it takes to heat up the skillet on an electric stove. If you make them large, you can knock them out in two batches, which takes about 7 minutes of cooking & is good for three people. I know, canned corn is freaking evil but trust me, these are great.
1 can of corn, drained.
2 eggs
1 heaping 1/4c scoop flour, or 6 tb if you want to get precise
Goodly pinch of salt
Oil of your choice
Heat a large non-stick skillet on medium heat. Combine & puree all ingredients. It won't get completely smooth but do the best you can. Add some butter, oil, or what have you to the skillet, then add batter in 2t (nicer looking, little cakes) or 1/4c (knocks 'em out fast) portions. Cook 2 minutes one side, 1 minute on second side. Remove to paper towel lined pan, keep warm in oven if necessary.