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Corn Griddlecakes

2/3 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
2 teaspoons of sugar
1 tablespoon of finely chopped onion
12 ounces of whole corn
2 eggs, well beaten
1/4 cup of butter, melted
1/2 cup of milk

In medium bowl, combine onion, corn and beaten eggs. Blend in melted butter, milk and dry ingredients. Spoon 1/4 cup batter for each griddlecake onto preheated, lightly greased griddle. Gently pat griddlecakes into uniform shape. When bubbles stop breaking on surface, turn; bake until second side is golden brown. Serve with butter and maple syrup. Makes 10 to 12.